Dairy-Free Chicken Tikka Masala – This easy recipe skips the traditional marinade without sacrificing taste! It's packed with warm spices, creamy coconut milk, and tender pieces of chicken, delivering the same rich flavors as the classic dish, in under 45 minutes!
I’m sharing with you my recipe for the best chicken tikka masala recipe with coconut milk making it dairy-free, but just as rich and creamy!
This dairy-free chicken tikka masala delivers all the spiced goodness of the classic Indian dish without the need for heavy cream and butter. The full-fat coconut milk does the best job of keeping it rich and creamy, which is great for anyone leading a dairy-free lifestyle.
Thanks to ingredients like ginger, garlic, garam masala, cumin, and coriander, this dish delivers incredible flavor. The best part of all of it, is that it's so easy to make! Serve it over rice with a side of warm naan, and this dairy-free twist on everyone's takeout favorite is served!
Complete your Indian-inspired meal with a platter of beef samosa!
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Creamy Chicken Tikka Masala vs Butter Chicken
While both are extremely popular dishes you can find on a menu at most Indian restaurants, and both have similarities, they are not the same.
The tikka masala sauce is tangier, has a more pronounced spiced flavor, and isn’t quite as creamy. Butter chicken is creamier, a bit sweeter, and you can taste the tomato base a bit more.
One thing is for sure, is that they are BOTH amazing!
Looking for more international dishes to try? Don’t miss beef pho soup, chicken and sausage jambalaya, and Uzbek plov.
Ingredients for Easy Chicken Tikka Masala Recipe
- Chicken: I use boneless skinless chicken thighs cut into 1-inch pieces. I prefer the dark meat for extra flavor, but boneless skinless chicken breast can also be used.
- Seasoning: Just a bit of salt and pepper to season the chicken.
- Oil: Olive oil, avocado oil, butter, or ghee can be used. All are healthy fats (especially when using grass-fed butter) and will provide a nonstick surface while enhancing the flavor of the dish.
- Onion, garlic, and ginger: Aromatics used as the base of the sauce. This trio is used in a lot of Indian dishes!
- Spices: You’ll need garam masala, ground cumin, coriander, turmeric powder, and cayenne pepper. The cayenne pepper can be added to taste. Add a bit more if you like it spicy!
- Tomato puree: You can also use canned diced tomatoes. The puree will thicken the dish up a bit, but the texture of the diced tomatoes is also great.
- Coconut milk: Use full-fat coconut milk for the best consistency. You can also use coconut cream. Try and avoid the carton of coconut milk as it contains too much water.
- Cilantro: Chopped fresh cilantro to finish the dish gives it a nice herbaceous finish.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Chicken Tikka Masala
Step 1: Add the chicken pieces to a bowl. Season with salt and pepper, and toss to ensure all pieces are nicely seasoned. Set that aside.
Step 2: Heat oil in a Dutch oven or large pot over medium heat. Sauté the onions for 5-10 minutes until soft, stirring occasionally.
Step 3: Once the onions are soft and cooked down, add the ginger, garlic, and spices. Stir for 1 minute. You should be drooling by now!
Step 4: Pour in the tomatoes (either puréed or diced) and stir well. Then, transfer the chicken into the pot.
Step 5: Bring everything to a boil and reduce the heat to a simmer. Cover with the lid and let it simmer for about 7-10 minutes until the chicken is cooked through. Again, stir it occasionally.
Step 6: Do a little taste test of the tikka masala sauce and add any salt and pepper if needed.
Step 7: Remove the pot from the heat, and stir in the coconut milk (or cream). Serve warm, garnished with fresh cilantro, with fresh pita bread, naan, or over white rice.
Cooking Tips
- Use full-fat coconut milk. As mentioned in the ingredients, the carton of coconut milk contains too much water and won’t provide the rich and creamy textures you want.
- If you want to keep it dairy-free, but don’t enjoy coconut milk, use cashew cream instead.
- Remember to COVER the pot while it simmers. Trapping the heat during the low and slow simmer allows the chicken to cook through and stay moist.
- Don’t forget to lower the heat! Simmering gives the flavors a chance to meld and bloom!
Recipe FAQs
It’s a savory dish that has deep, warm spices that make it spiced, not spicy! Although, if you want to add more cayenne pepper you can. It’s earthy, warm, slightly tangy, and aromatic. It’s like a hug in a bowl!
The coconut milk helps to mellow it out a bit and adds a subtle change in flavor, but it’s delightful.
Turns out there is no standard way to make tikka masala as there are so many variations. Sometimes you’ll find it made with roasted or grilled chicken or marinated in yogurt. Some versions have a sauce made of tomato and coriander, while others use different spices. There are versions made with chickpeas and no chicken!
All in all, it’s a classic Indian dish made with bold spices and savory complex flavors that keep you coming back for more.
Not strongly. The coconut milk adds creaminess without overpowering the spices. The end result is beautifully balanced.
It’s mildly spicy with warmth from garam masala, cayenne and paprika. Add chili flakes or more cayenne if you like more heat!
Yes! It keeps well in the fridge for up to 4 days and freezes beautifully. Perfect for meal prep.
Once completely cooled, store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 1 month. Reheat leftovers on the stove or in the microwave.
More Easy Chicken Recipes
- Grilled Lemon Garlic Chicken Skewers
- Chicken Liver and Onions
- One Pot Chicken Alfredo Pasta
- Creamy Chicken Casserole
- Stuffed Chicken Breast
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📖 Recipe
Creamy Chicken Tikka Masala (Dairy-Free with Coconut Milk)
Equipment
- Durch Oven
Ingredients
- 2 lb chicken thighs skinless, boneless - cut into 1 inch pieces
- 1 ½ teaspoons sea salt or to taste
- black pepper to taste
- 2 tablespoons olive oil or avocado oil, butter or ghee
- 1 large onion peeled and finely diced
- 1 tablespoon ginger fresh ginger, minced
- 2 tablespoons garlic about 4 cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric powder
- ¼ teaspoon cayenne pepper or to taste
- 1 ½ cups tomato puree or canned diced tomatoes
- ½ cup coconut cream or milk
- ⅓ cup cilantro fresh, chopped
Instructions
- Season the Chicken: In a bowl, season the chicken with salt and pepper. Mix well and set aside while you start the sauce.
- Sauté the Onions: Heat oil in a Dutch oven or large pot over medium heat. Add the chopped onions and sauté for 5–10 minutes, stirring occasionally, until they’re soft and lightly golden.
- Build the Flavor Base: Add the minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper to the onions. Stir continuously and cook for 1 minute, until fragrant and well combined.
- Add Tomatoes and Chicken: Pour in the tomato purée (or canned diced tomatoes) and give everything a good stir. Add the seasoned chicken pieces into the sauce and mix to coat evenly.
- Simmer the Sauce: Bring the mixture to a gentle boil. Once it begins bubbling, reduce the heat to low, cover with a lid, and let it simmer for about 10 minutes, or until the chicken is fully cooked through. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste the sauce and season with additional salt and pepper if needed.
- Finish with Coconut Milk: Remove the pot from heat and stir in the coconut cream or full-fat coconut milk for a rich, creamy finish.
- Serve & Enjoy: Serve warm with basmati rice, pita bread or naan (gluten-free if needed), and a sprinkle of fresh cilantro. It's the perfect cozy, dairy-free comfort dish!
Notes
- Use full-fat coconut milk for richness: For the creamiest texture, opt for canned full-fat coconut milk or coconut cream. Light coconut milk works too, but the sauce will be thinner.
- Chicken thighs = extra juicy: You can use boneless skinless chicken breasts or thighs for this recipe. Thighs tend to stay more tender and juicy after simmering.
- Tomato options: Tomato purée creates a smooth, restaurant-style sauce. If you prefer a chunkier texture, diced tomatoes work well too—just blend the sauce at the end if you want it smooth.
- Serving ideas: Pair with basmati rice, cauliflower rice, or warm gluten-free naan. Add a side of cucumber raita or a fresh green salad to round it out.
- Make it ahead: This curry gets even better after sitting! Make it up to 2–3 days in advance and store it in the fridge. The flavors deepen overnight, making it perfect for meal prep or dinner parties.
- Freezes beautifully: Let the curry cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat gently on the stove.
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