Gluten Free Dairy Free Chicken Tikka Masala

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Gluten Free Dairy Free Chicken Tikka Masala

Seared chicken thighs simmer low and slow in a deeply spiced tomato sauce, built on garlic, ginger, and a warm blend of garam masala, cumin, and smoked paprika. Full-fat coconut milk brings the sauce to that classic velvety, rich consistency, while a touch of tomato paste and sugar rounds out the tang. The chicken gets seared hard first for real color and flavor, then finishes gently in the sauce until it's tender and the whole pot thickens to a spoon-coating consistency. Fresh cilantro on top adds a bright finish, and it spoons beautifully over basmati rice for a cozy, restaurant-style dinner at home. This one is a great fit for a gluten free table, no special weeknight effort required beyond letting that marinade do its work.

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Ingredients

4 servings

For the marinade

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
¾ cup dairy free yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt GT's Cocoyo Pure Living Coconut Yogurt
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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 oil 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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