Chicken tikka masala is one of those dishes I always order at restaurants, but I wanted a version I could make at home without any dairy.

This dairy free chicken tikka masala uses coconut milk instead of cream, and honestly, you won’t miss the dairy at all.

The sauce is rich, warm, and full of flavor from spices like garam masala, cumin, and coriander.

The chicken gets marinated first, which keeps it soft and juicy after cooking.

Serve it over rice and you have a comforting meal that feels like takeout but is made completely from scratch.

Why This Recipe Is a Keeper

Rich Dairy Free Flavor – Full-fat coconut milk creates a creamy, satisfying sauce without using any dairy.

Tender Flavorful Chicken – The yogurt and lemon marinade keeps the chicken tender while adding warm spice and freshness.

Silky Smooth Sauce – Blending the tomatoes, onions, and spices creates a velvety sauce that coats every piece beautifully.

Perfectly Balanced Taste – Sweet tomatoes, creamy coconut milk, bright lemon, and fragrant spices blend into a balanced meal.

Here’s What You’ll Need

For The Chicken

1 1/2 Pounds Boneless Skinless Chicken Thighs, Cut Into 1-Inch Pieces
1/2 Cup Unsweetened Plain Dairy Free Yogurt
1 Tablespoon Lemon Juice
2 Garlic Cloves, Minced
1 Teaspoon Fresh Ginger, Grated
1 Teaspoon Ground Garam Masala
1 Teaspoon Paprika
1/2 Teaspoon Kosher Salt

For The Sauce

2 Tablespoons Olive Oil
1 Yellow Onion, Finely Chopped
3 Garlic Cloves, Minced
1 Tablespoon Fresh Ginger, Minced
2 Teaspoons Ground Garam Masala
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Turmeric
1 Can Crushed Tomatoes, 28 Ounces
1 Cup Full-Fat Coconut Milk
1 Teaspoon Kosher Salt
2 Tablespoons Fresh Cilantro, Chopped

How to Make It

Step 1

Stir together the chicken, dairy free yogurt, lemon juice, garlic, ginger, garam masala, paprika, and salt. Cover and refrigerate for at least 30 minutes.

Step 2

Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned. Transfer it to a plate.

Step 3

Add the onion to the skillet and cook for 6 to 8 minutes until soft and lightly golden.

Step 4

Add the garlic, ginger, garam masala, coriander, cumin, and turmeric. Cook for 1 minute while stirring.

Step 5

Pour in the crushed tomatoes and salt. Simmer for 12 minutes until thickened and the raw tomato flavor is gone.

Step 6

Blend the sauce with an immersion blender until smooth, or carefully blend it in batches. Return it to the skillet and stir in the coconut milk.

Step 7

Add the chicken and its juices to the sauce. Simmer for 8 to 10 minutes until cooked through, then finish with cilantro and serve with rice.

Recipe Tips

Choose a Thick Dairy Free Yogurt

I recommend using a thick, unsweetened dairy free yogurt made from coconut or cashews. A thin yogurt can slide off the chicken and add too much liquid to the skillet.

Let the chicken marinate for 2 to 8 hours if you have time. This gives the garlic, ginger, lemon, and spices more time to flavor each piece.

Cook the Chicken in Batches

Let the extra marinade drip back into the bowl before adding the chicken to the skillet. Too much marinade can create steam and make it harder for the chicken to turn golden.

Leave some space between the pieces and cook in two batches if needed. Let the first side cook for about 2 minutes before turning so it has time to develop good color.

Give the Onion Enough Time

Cook the onion until it is very soft and lightly golden, not just until it looks clear. This brings out its natural sweetness and gives the sauce a richer flavor.

If the browned bits on the bottom start sticking too firmly, add a small splash of water. Stir them into the onion because they add extra flavor to the sauce.

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