Dairy Free Chicken Tikka Masala
Enjoy a flavorful, comforting classic with a smooth sauce and satisfying appeal. It is an inviting dinner everyone will enjoy.
Equipment
- immersion blender
Ingredients
For The Chicken
- 1 1/2 lb Boneless Skinless Chicken Thighs, Cut Into 1-Inch Pieces
- 1/2 cup Unsweetened Plain Dairy Free Yogurt
- 1 tbsp Lemon Juice
- 2 cloves Garlic, Minced
- 1 tsp Fresh Ginger, Grated
- 1 tsp Ground Garam Masala
- 1 tsp Paprika
- 1/2 tsp Kosher Salt
For The Sauce
- 2 tbsp Olive Oil
- 1 Yellow Onion, Finely Chopped
- 3 cloves Garlic, Minced
- 1 tbsp Fresh Ginger, Minced
- 2 tsp Ground Garam Masala
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1 can Crushed Tomatoes, 28 Ounces
- 1 cup Full-Fat Coconut Milk
- 1 tsp Kosher Salt
- 2 tbsp Fresh Cilantro, Chopped
Instructions
- Stir together the chicken, dairy free yogurt, lemon juice, garlic, ginger, garam masala, paprika, and salt. Cover and refrigerate for at least 30 minutes.
- 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.
- Add the onion to the skillet and cook for 6 to 8 minutes until soft and lightly golden.
- Add the garlic, ginger, garam masala, coriander, cumin, and turmeric. Cook for 1 minute while stirring.
- Pour in the crushed tomatoes and salt. Simmer for 12 minutes until thickened and the raw tomato flavor is gone.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 13gProtein: 24gFat: 22g