We're super excited to share one of our favorite Indian recipes: Chicken Tikka Masala -- For all our Vegeterian and Vegan friends, simply swap the Chicken for Chic Peas or Tofu.
This dish is well known around the world for its combination of Indian spices, and since we make it a point to utilize functional foods in all of our meals, it makes the list of top favorites in our kitchen.
Because we don’t use a lot of dairy in our kitchen, nor do we use peanut oil, and you know we have an abundance of coconut oil, so you’ll find that this recipe is a delicious dairy-free spin on the chicken tikka masala that you’re used to.
We accompanied the dish with brown basmati rice and even with all these major modifications, we assure you the dish will taste delectable!
Dairy Free Chicken Tikka Masala Recipe
For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
- 2 tablespoons cold pressed olive oil
- 2 teaspoons fresh lime or lemon juice
- 1 large clove garlic, minced
For the sauce:
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1 tablespoon grated peeled fresh ginger
- 4 tablespoons Coconut Oil
- 1 large white onion, finely chopped
- 1 1/2 cups canned tomato purée
- 3/4 cup water
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
The main essentials in this dish are Chicken and Tomato Sauce which you need to prepare separately and then mix later.
Marinate the chicken:
- For the spices to blend properly, you need to puncture the chicken breasts with a fork all over on both sides.
- Whisk 1 tbsp. Cold pressed olive oil, lime juice and garlic in a small bowl.
- Add the minced chicken, and rub the marinade over the meat. Once done, move on to the sauce.
Make the sauce:
- Mix coriander, cardamom, cumin, paprika, nutmeg, grated ginger and cayenne in a small bowl and set it aside.
- In a sauté pan, melt the coconut oil over moderately high heat.
- Add onions in the pan to sauté until light brown and caramelized.
- Stir in the spice mixture, tomato puree water, and salt and bring to a boil.
- Decrease the heat and let it simmer uncovered for about 10 minutes, stirring occasionally.
While sauce is simmering, cook chicken:
- Set your skillet over moderately high heat until it’s hot.
- Add ½ tbsp. of cold pressed olive oil.
- Cook the chicken breasts in 2 batches. You may need to decrease the heat if the chicken sears too fast.
- Turn it few times to cook it properly until its browned well on both sides.
- Repeat the same process for the 2nd batch of chicken adding ½ tbsp. Olive oil in between.
- Once the chicken is cooked, chop it into 1 1/2-inch pieces.
- Add the pieces into the simmering tomato sauce and let it gently simmer further, while stirring, for about 5 minutes.
- Remove the pan from the heat and mix in the black pepper and chopped cilantro. Add some salt for seasoning.