Creamy Chicken Tikka Masala (Dairy-Free with Coconut Milk)

creamy chicken tikka masala in a bowl garnished with cilantro.

5 from 1 vote

Creamy Chicken Tikka Masala (Dairy-Free with Coconut Milk)

A rich, flavorful twist on the classic Chicken Tikka Masala — made 100% dairy-free with creamy coconut milk! Perfect for cozy dinners, meal prep, or impressing your favorite takeout lover.

Prep Time15

Cook Time30

Total Time45

Course: Main Coarse

Cuisine: Indian

Servings: servings

Calories: 485kcal

Author: Love Keil

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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