Paleo Dairy Free Chicken Tikka Masala
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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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Can be omittedbasmati rice
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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