This Dairy-Free Chicken Tikka Masala is out-of-this-world good! The chicken is tender and flavorful and paired with a creamy sauce balanced perfectly with sweet and tangy tomatoes and rich spices. This dairy-free version is well tested and will easily stack up against your restaurant favorite.
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Chicken tikka masala is made with yogurt-marinated and grilled chicken, and a rich and creamy tomato-based gravy that adds so much flavor to the dish. This dairy-free version uses coconut yogurt to marinate the chicken and coconut milk in the sauce. And trust me, you don't sacrifice even a bit of flavor here!
This type of recipe is not my weeknight go-to because it requires some prep and planning to move through the recipe steps quickly, but it is one of my favorites to make on a slow weekend, for a date night spent cooking together, or when having friends over. It is the kind of recipe people ask for because it tastes like a labor of love.
If you need more delicious and healthy dinner ideas, try this Healthy Gluten-Free Shepherd's Pie, this Apricot Glazed Salmon, or these Gluten-Free Meatballs (Dairy-Free).
What I Love About This Recipe
This chicken tikka masala is honestly one of my favorite dinner recipes. Here is why I love it:
- Restaurant Level Good — I love Indian food, and this dish was one that I had to recreate at home after visiting India. This recipe rivals restaurant tikka masala but gives you more control over the ingredients.
- Dairy-Free — Getting something dairy-free at an Indian restaurant is a hard feat. Everything is marinated in yogurt and has butter and/or yogurt added to the sauce. I am very comfortable with dairy-free cooking, and knew I could make this tikka masala just as good without the dairy. You are going to love it!
Want more great dairy-free recipes? Try this Dairy-Free Zuppa Toscana or this Sweet Potato and Chorizo Soup.
Ingredients for Dairy-Free Chicken Tikka Masala
Chicken - I like the tender & juicy texture of diced chicken breast in this recipe, but boneless chicken thighs also work well.
Coconut Yogurt - Most plain dairy-free yogurts will work in this recipe but I am partial to Harmless Harvest Coconut Yogurt. The flavor is very mild and the ingredients are simple. It is my favorite to use when cooking dishes that call for yogurt.
Tomato Sauce - I used canned plain tomato sauce (not jarred pasta sauce) as a shortcut in this recipe. It helps achieve a smooth consistency even if you skip blending the sauce. Traditionally, whole tomatoes or canned stewed tomatoes are used in tikka masala.
Coconut Milk - Full fat canned coconut milk is needed for this recipe. To achieve the perfect creamy sauce, avoid carton coconut milk that has a higher water content. I really love the Organic Thai Kitchen Coconut Milk because it doesn't separate or get chunky, but any canned full fat coconut milk will work.
Kashmiri Red Chili Powder - Kashmiri red chili powder is know for its vibrant red color and minimal spice. Do not substitute regular chili powder! If you need to substitute this ingredient, opt for sweet paprika and add a pinch of cayenne pepper.
Fenugreek Leaves - Also called methi, fenugreek is a dried herb that is key in Indian curries and spice blends.
Garam Masala - This aromatic spice blend is used in a lot of traditional cuisines and provides warmth without being spicy.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- The dairy-free yogurt doesn't have to be coconut yogurt. Just select something that has a neutral flavor and is lightly tangy. Dairy-free sour cream will also work!
- Boneless chicken thighs can be used instead of chicken breast.
- Sweet paprika and a pinch of cayenne pepper are the best substitute for Kashmiri red chili powder.
- Any type of neutral flavored cooking oil can be used in this recipe.
- Coconut sugar can replaced with regular sugar.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Dairy-Free Tikka Chicken
- Dice the chicken to 1 to 1 ½ inch pieces, pat with paper towels to remove excess moisture, and set aside.
- Add the dairy-free yogurt, olive oil, lemon juice, grated ginger, dried fenugreek, minced garlic, ground coriander, garam masala, Kashmiri red chili powder, ground cumin, salt, and turmeric to a large mixing bowl and mix together.
- Add the diced chicken to the bowl and coat evenly with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 8-24 hrs.
- While the sauce is simmering after the coconut milk and tomato sauce have been added (Step 4 below): Preheat the oven to 450 F and line a baking sheet with tin foil and fit with a wire rack. Spray the rack lightly with olive oil (alternatively, you can cook the chicken directly on tin foil or parchment paper). Use tongs to place the marinated chicken on the baking sheet leaving at least 1 inch of space between pieces.
- While the sauce is simmering after the coconut sugar and hot water have been added (Step 5 below): Place the chicken in the preheated oven. Bake for 9-10 minutes. Flip the chicken using tongs and return to the oven for another 9-10 minutes, or until they reach an internal temperature of 165 F. To char the chicken, broil for 2 to 3 mins or until lightly charred. Remove from the oven and set aside.
How to Make Dairy-Free Tikka Masala
Step 1: After the chicken has marinated, start the tikka masala. Begin by adding 2 tablespoon of olive oil to a large pot or skillet and heat over medium heat. Add the onions and saute until tender and translucent.
Step 2: Add the diced green chile, grated ginger, and minced garlic. Sauté until fragrant, about 1-2 minutes.
Step 3: Reduce the heat to low. Add the sea salt, Kashmiri red chili powder, ground coriander, garam masala and ground cumin, and stir.
Step 4: Add the can of tomato sauce and coconut milk. Stir and cook over a medium heat until the sauce becomes thick (about 10 minutes), stirring occasionally. While the sauce simmers, prepare the chicken.
Step 5: Return to the sauce and add the coconut sugar and hot water, and stir. Continue to cook uncovered over low-medium heat until the sauce has thickened again, about 15-20 minutes.
Step 6: Make sure the sauce has reached a thick gravy consistency before adding the chicken. Once thick, add the chicken and dried fenugreek leaves. Stir and cook for 2-3 mins minutes or until chicken tikka is soft and tender. Taste test and adjust salt, spice, and sugar if needed.
Step 8: Remove from heat and garnish with chopped cilantro. Serve with Basmati rice or sautéed cauliflower rice.
Alternative Cooking Methods
The chicken can be cooked a number of ways. Here are some tested ways to make the tikka chicken if you don't want to cook it in the oven:
Air Fryer - Preheat the air fryer to 400 F. Place the marinated chicken in the basket of an air fryer leaving about 1-inch of space between each piece. Work in batches, if needed. Air fry the chicken for 6 mins at 400 F. Turn them with tongs and air fry for another 6 mins, or until they reach an internal temperature of 165 F. There will be some variation in cook times for different air fryer models.
Skillet - Add 1 tablespoon of olive oil to a large skillet and heat it over medium heat. Once hot, place the marinated chicken on to the skillet ensuring there is no overcrowding (work in batches, if needed). Cook for 4-5 minutes per side, or until lightly charred and the chicken has reached an internal temperature of 165 F.
Grill - Preheat the grill to 400 F. Skewer the marinated chicken on soaked wooded or metal skewers. Once preheated, place the chicken on the grill. Grill for 8-10 minutes, then flip and cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 165 F.
Commonly Asked Questions
This dish tastes excellent reheated after the flavors have a chance to develop. Simply store the chicken tikka masala in an airtight container in the fridge for up to 4 days. You can even divide it into individual portions along with some rice or cauliflower rice for a delicious and easy lunch that can be reheated in the microwave.
For longer storage, allow it to cool and transfer it to an airtight glass container. Freeze for up to 2 months. Thaw in the fridge for 24 hours and reheat until hot in the microwave or on the stovetop.
This recipe is naturally paleo-friendly as written! Pair with cooked cauliflower rice or roasted potatoes instead of rice.
Swap cubed extra firm tofu (squeeze the water out first!) for the chicken. Marinated it the same way you marinate the chicken, and bake it at 400 F until lightly crispy and browned. Add it to the finished sauce for a vegan tikka masala.
Tikka masala is an Indian dish made from boneless yogurt-marinated pieces of chicken that are grilled (often charred) and added to a rich, cream tomato-based gravy. Tikka masala can be made with paneer, or lamb, but is most commonly made with chicken.
I got my Kashmiri red chili powder from Amazon, but you can also find it at local Indian grocery stores. If you don't think you will use a whole package of it, you can swap sweet paprika and add a pinch of cayenne pepper for a comparable flavor.
Yes! Garam masala can be purchased from most grocery stores, but it is made from a mix of spices that you probably already have in your spice cupboard. To make it, simply combine 1 tablespoon of cumin, 1.5 teaspoons of ground coriander, 1.5 teaspoons of ground cardamom, 1.5 teaspoons of black pepper, 1 teaspoon of cinnamon, .5 teaspoon of cloves, and .5 teaspoon of nutmeg and mix together. Store in an airtight jar at room temperature for up to 2 months.
Dietitian Notes
- In one serving (¼th of the recipe) you get a whopping 38 grams of protein. I usually plate up a little more and it makes meeting my protein needs so much easier (and so much more delicious).
- This recipe is loaded with spices like Kashmiri red chili powder, ginger, garlic, turmeric, garam masala, and cumin. Spices are often overlooked because we consume them in such small quantities but they contain vitamins, minerals, antioxidants, and beneficial phytochemicals that can offer anti-inflammatory and anti-microbial properties.
Recipe Tips
- Read through the recipe ahead of time and have ingredients prepped and measured to move through the recipe efficiently. This will allow you to cook the chicken while the sauce is simmering, so there is no time wasted.
- You can reduce the marinading time to 3 hours if needed but I prefer to marinate overnight. The chicken is so tender when marinating overnight and it is nice to have a portion of the work done before beginning the recipe.
- This recipe is not inherently spicy. Kashmiri red chili powder looks spicy but is less spicy than regular chili powder. You can increase the Kashmiri chili powder to give it a little heat, or add some cayenne pepper. If you're absolutely spice adversed, swap the Kashmiri chili powder for sweet paprika and omit the green chile.
- For a silky smooth sauce, transfer the finished sauce (before adding the chicken) to a glass bowl and blend using an immersion blender. The tomato sauce helps create a smooth consistency without blending, but if you want to fully incorporate the diced onion into the sauce blending is a nice way to do that.
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📖 Recipe
Dairy-Free Chicken Tikka Masala
Equipment
- Mixing bowl
- Stock pot or large skillet
- Sheet pan
- Wire baking rack
- Tin foil
- Immersion blender optional
Ingredients
Dairy-Free Tikka Chicken
- 1.5 lbs Boneless chicken breast cut into 1-1 ½ inch pieces
- ½ cup Plain dairy-free yogurt I used Harmless Harvest coconut yogurt
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Grated ginger about ½ inch piece
- 1 tablespoon Dried fenugreek leaves
- ½ tablespoon Minced garlic about 2 small cloves
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon Ground cumin
- ½ teaspoon Sea salt
- ¼ teaspoon Ground turmeric
Dairy-Free Tikka Masala
- 2 tablespoon Olive oil
- 1 cup Sweet yellow onion, finely diced about ½ large onion
- 1 Green Chile, finely diced and deseeded
- 1 tablespoon Grated ginger about ½ inch piece
- 1 tablespoon Minced garlic about 4 small cloves
- 1 teaspoon Kashmiri red chili powder can use up to 1 tablespoon for more heat
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoon Coconut sugar or regular granulated sugar
- 1 15-oz can Full fat coconut milk
- 1 14-oz can Tomato sauce
- ½ cup Hot water
- 1 tablespoon Dried fenugreek leaves
- Chopped cilantro for garnish optional
Instructions
Tikka Chicken
- Dice the chicken to 1 to 1 ½ inch pieces, pat with paper towels to remove excess moisture, and set aside.
- Add the dairy-free yogurt, olive oil, lemon juice, grated ginger, dried fenugreek, minced garlic, ground coriander, garam masala, Kashmiri red chili powder, ground cumin, salt, and turmeric to a large mixing bowl and mix together.
- Add the diced chicken to the bowl and coat evenly with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 8-24 hrs.
Chicken Tikka Masala
- After the chicken has marinated, start the tikka masala. Begin by adding 2 tablespoon of olive oil to a large pot or skillet and heat over medium heat. Add the onions and saute until tender and translucent.
- Add the diced green chile, grated ginger, and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Reduce the heat to low. Add the sea salt, Kashmiri red chili powder, ground coriander, garam masala and ground cumin, and stir.
- Add the can of tomato sauce and coconut milk. Stir and cook over a medium heat until the sauce becomes thick (about 10 minutes), stirring occasionally. While the sauce simmers, prepare the chicken.
- Preheat the oven to 450 F and line a baking sheet with tin foil and fit with a wire rack. Spray the rack lightly with olive oil (alternatively, you can cook the chicken directly on tin foil or parchment paper). Use tongs to place the marinated chicken on the baking sheet leaving at least 1 inch of space between pieces.
- Return to the sauce and add the coconut sugar and hot water, and stir. Continue to cook uncovered over low-medium heat until the sauce has thickened again, about 15-20 minutes.
- While the sauce is simmering place the chicken in the preheated oven. Bake for 9-10 minutes. Flip the chicken using tongs and return to the oven for another 9-10 minutes, or until they reach an internal temperature of 165 F. To char the chicken, broil for 2 to 3 mins or until lightly charred. Remove from the oven and set aside.
- Make sure the sauce has reached a thick gravy consistency before adding the chicken. Once thick, add the chicken and dried fenugreek leaves. Stir and cook for 2-3 mins minutes or until chicken tikka is soft and tender. Taste test and adjust salt, spice, and sugar if needed.Optional: You can transfer the finished sauce to a glass bowl before adding the chicken and use an immersion blender to puree. Return to the pot or skillet after pureeing.
- Remove from heat and garnish with chopped cilantro. Serve with Basmati rice or sauteed cauliflower rice.
Notes
- Read through the recipe ahead of time and have ingredients prepped and measured to move through the recipe efficiently. This will allow you to cook the chicken while the sauce is simmering, so there is no time wasted.
- You can reduce the marinading time to 3 hours if needed but I prefer to marinate overnight. The chicken is so tender when marinating overnight and it is nice to have a portion of the work done before beginning the recipe.
- This recipe is not inherently spicy. Kashmiri red chili powder looks spicy but is less spicy than regular chili powder. You can increase the Kashmiri chili powder to give it a little heat, or add some cayenne pepper. If you're absolutely spice adversed, swap the Kashmiri chili powder for sweet paprika and omit the green chile.
- For a silky smooth sauce, transfer the finished sauce (before adding the chicken) to a glass bowl and blend using an immersion blender. The tomato sauce helps create a smooth consistency without blending, but if you want to fully incorporate the diced onion into the sauce blending is a nice way to do that.
- The dairy-free yogurt doesn't have to be coconut yogurt. Just select something that has a neutral flavor and is lightly tangy. Dairy-free sour cream will also work!
- Boneless chicken thighs can be used instead of chicken breast.
- Sweet paprika and a pinch of cayenne pepper are the best substitute for Kashmiri red chili powder.
- Any type of neutral flavored cooking oil can be used in this recipe.
- Coconut sugar can replaced with regular sugar.
Amanda McGillicuddy says
It's sooo good!!