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Chicken Tikka Masala Dairy-Free

Chicken Tikka Masala is made with luscious cashew cream, dairy-free yogurt marinated chicken, and aromatic spices. This outstanding dish is a rich, robust, flavorful Indian staple that can be made at home in one pot.
4.86 from 48 votes
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Course: Dinner, Main Course, Sauce or Marinade
Cuisine: Gluten-Free, Healthy Options, Indian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 526kcal
Author: Capri Lilly

Ingredients

For the Marinade

  • 1 1/2 pounds Boneless Chicken Breast
  • 1 tbsp Lemon Juice
  • 5 Garlic Cloves, minced
  • 3 tsp Fresh Ginger, minced
  • 1 cup Forager's Dairy-Free Yogurt (or other plain non-dairy yogurt alternative)
  • 2 tsp Garam Masala
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1/2 tsp Salt

For the Chicken Tikka Masala

  • 2 tbsp Cooking oil
  • 1 large onion, chopped
  • 7 Garlic Cloves, minced
  • 1 tbsp Fresh Ginger, finely grated
  • 2 tbsp Tomato Paste
  • 2 tsp Garam Masala
  • 2 tsp Cumin
  • 2 tsp Ground Coriander
  • 2 tsp Turmeric
  • 1 tsp Red Crushed Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Sea Salt, plus more to taste
  • 28 oz Tomato Puree (or petite diced tomatoes)
  • 2 cup Cashew Cream
  • 2 Jalapenos, roughly chopped (optional)

For the Cashew Cream

  • 24 oz Water
  • 1 1/2 cup Raw Cashews
  • 2 cups Chicken Broth
  • 2 Garlic Cloves

Instructions

  • Cut the chicken breast into medium bite-sized cubes. In a large bowl, combine cubed chicken breast with all of the ingredients for the marinade. Let the chicken marinate for at least 1-2 hours, or overnight if time permits. 
  • In a large skillet or dutch oven, over medium heat add ~2 tbsp olive oil. Once the oil is hot, add chicken pieces and saute for 2-3 minutes on each side (no more than 6 minutes). Cook chicken in batches to avoid overcrowding the pan. Remove the chicken when it becomes golden on the outside and set aside. The chicken will finish cooking in the sauce.
  • In the same pan, add 2 tbsp cooking oil. (You can wipe the remains of the chicken out first if you like.) Next, add onion and saute for 5 minutes. Then, add garlic and ginger and saute for an additional 2 minutes (making sure to stir continuously to prevent burning).
  • Add tomato paste to the mixture and stir well. Add the remaining seasonings to the mixture and saute for about 30 seconds, until fragrant.
  • Add the diced chicken and remaining marinade and mix well, saute for about 2-3 minutes. Reduce the heat to medium-low. Pour in the tomato puree and mix well. Add chopped jalapenos (optional). Cover and simmer for 15-20 minutes, stirring occasionally.
  • While the chicken tikka masala is simmering, prepare the cashew cream. Bring 24 ounces of water to a boil. In a bowl, pour the water over 1 1/2 cup of cashews and allow the cashews to soak for 15 minutes.
  • After 15 minutes, drain the cashews and add to a high-powered blender with 2 cups chicken broth and 2 garlic cloves. Blend until smooth, about 1-2 minutes.
  • Add the cashew cream to the sauce and stir well. Over medium-high heat, allow the dish to cook for 5-10 minutes, until the sauce is thick and bubbling.
  • Garnish with fresh cilantro and serve with basmati rice and naan. Enjoy!

Nutrition

Calories: 526kcal