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Recipe: Dairy-Free Chicken Tikka Masala
Years ago I subscribed to Cook’s Illustrated, and I came across a recipe for Chicken Tikka Masala that I loved. This recipe is based off of that one, but changed up to be dairy/sugar free and simplified a bit. This is a bit more work than my typical recipes, but it’s well worth the effort! You could prepare the chicken the night before if desired and then just make the sauce the next day, or vice versa, to cut down prep time.
For the chicken:
2 lbs boneless, skinless chicken breasts, sliced
2 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
2 tsp salt
1/2 can full-fat, unsweetened coconut milk
4 TBSP olive oil
4 cloves minced garlic
1 TBSP fresh grated ginger
For the sauce:
3 TBSP olive oil
1 medium onion, chopped
2 cloves minced garlic
1 serrano chile, minced small (seeds removed if you don’t like spicy)
1 tsp fresh grated ginger
1 TBSP tomato paste
1 TBSP garam masala (I bought mine at an Indian food market, but I have seen it at Whole Foods–there are also recipes online to make it yourself)
1 (28 oz) can crushed tomatoes
2 TBSP honey
1/2 tsp salt
1/2 can full-fat, unsweetened coconut milk
1/4 cup chopped cilantro
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Put the sliced chicken in a 9×13 pan, and sprinkle with spice mixture, pressing gently so mixture sticks on chicken, and stirring a bit. Cover with plastic wrap, and refrigerate for 30 to 60 minutes (or overnight if you’re making ahead). In large bowl, whisk together the coconut milk, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large pot over medium heat. Add onion and cook, stirring frequently, until translucent. Add garlic, ginger, chile, tomato paste, and garam masala and cook, stirring frequently, for about 3-4 minutes. Add crushed tomatoes, honey, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally. Stir in coconut milk and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, heat a couple TBSP olive oil in a large skillet. Pour coconut milk mixture over chicken and gently stir to coat. Using tongs, place into heated skillet and cook for 6-8 minutes, until done. Remove from pan with tongs and place directly into sauce. Stir in cilantro and serve over cauliflower rice!
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Ashley K. says
Just made this for dinner tonight — it was fantastic!
One question: in the recipe for the sauce, it mentions chile. There’s no chile in the ingredients list. What kind of chile should it be? I think it could definitely benefit from the extra spice, though it was lovely and mild without it.
radlandon says
Whoops! It was a serrano chile. I fixed it–thank you!!
Nicole says
Made this for the family tonight and it was delicious.
As i am doing the whole30 I left out the honey and it was still a hit.
Lauren says
I also left out the honey – this was so good – everyone loved it! Thanks!
Suzanne C says
Made it. Family loved it including 4 and 5 year old boys. No chili and only 1/4 tsp cayenne, We arent cilantro fans either so skipped that. The recipe made enough for dinner plus 4 more portions to savor later! I also sprinkled a bit of coconut manna on the top for decorative purposes (I called it “cheese” like Parm on spaghetti).
Jada says
I need to comment-tried this last night and it was amazing! Kid friendly and tasty! Thank you!
radlandon says
Hi, Jada! So glad you liked it. Thanks for coming back and letting me know!
becca says
this may be a stupid question, since it is in the name, but can you leave out the masala?? Or would the flavor be totally different. I am thinking I could make it w/things I have on hand if that ingredients isn’t absolute necessity thanks!
radlandon says
The flavor will definitely be different, but I bet it would still taste good!
Victoria says
Made this tonight. So delicious. Didn’t change a thing except took seeds out of pepper. My little girl and hubby loved it. Not spicy at all.
Thank you!
radlandon says
So glad you liked it!
Rachael @ Love Yourself Green says
This looks great and I can have it on my diet! Yay! Thanks. 😉
Pete says
this might seem a silly question but when do you cook the chicken? after you add the spices and let it sit in the Fridge? Do you bake it then before adding it or let it sizzle to cook in a skillet? thanks!
Shanti Landon says
Yes, after adding the spices and sitting in the fridge. =)
Mira Moline says
How much is a serving for this dish? I made it for the first time today for my weekly lunches and it is AMAZING
L J says
The first time I made it, I made it according to directions. The second time, I I made it in the crock pot. I place all the ingredients in minus the tomato paste and cook it overnight I serve it over cauliflower rice. It’s delicious! Thanks for the recipe!