Dairy Free Chicken Tikka Masala
Tikka masala is one of those dishes that feels like a restaurant-only treat, but this version brings all that deep, aromatic comfort straight to your stovetop — no dairy required. The secret is a two-part swap that actually works beautifully: dairy-free yogurt in the marinade tenderizes the chicken and helps those spices cling, while a full can of rich coconut milk steps in for heavy cream in the sauce, giving it that signature velvety body. Chicken thighs get a proper sear before simmering low and slow, so you end up with juicy, deeply flavored bites in every spoonful. Layers of garam masala, cumin, smoked paprika, fresh ginger, and garlic build a sauce that tastes like it's been going for hours — even though the whole thing comes together in under an hour. The coconut milk adds a subtle sweetness that plays perfectly against the tomatoes and a pinch of cayenne heat, and you'd never miss the cream. Serve it over basmati rice with a handful of fresh cilantro scattered on top and you've got a weeknight dinner that genuinely impresses. This recipe makes four generous servings, so leftovers the next day are basically guaranteed — and honestly, it gets even better overnight.
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Learn more →Ingredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- ¾ cup dairy free yogurt
- 1 tbsp fresh lemon juice
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
For the sauce
- 2 tbsp neutral oil (such as avocado or canola oil)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the dairy free yogurt, lemon juice, garam masala, cumin, smoked paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- 2
Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the exterior is deeply browned. Transfer the seared chicken to a plate; it will finish cooking in the sauce. Discard any remaining marinade.
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