A dairy free Chicken Tikka Masala made at home! Let me show you how to make restaurant quality tikka masala free from all dairy and totally Whole30, keto, and Paleo compliant!
A favorite of our pre-allergy days!
It was a sad day when I figured out my favorite Chicken Tikka Masala was a big fat NO for my dairy hating body (thankfully with all my healing work, that is no longer the case!)! And while I have tried many recipes that were good in their own right, none of them reminded me of the dish my husband and I loved from our favorite Indian restaurants!
I mean it’s a CLASSIC!! Grilled tender bits of chicken slathered in a creamy tomato based sauce.
That has always been of the BEST things about Indian food…all those sauces!! So many flavors, a veritable party in your mouth at every taste! Of course the naan wasn’t too shabby either…..but I digress.
This dairy free chicken tikka masala was inspired by a book from the library, Entice w/ Spice,.
Of course I played with the ingredients, and had to make it dairy free and Paleo. But the end result is something we have made several times now, accompanied by my fermented rice and lentil flat-breads, aka dosas. A post hopefully one day on those lovely crunchy additions too!
COOKING TOOL TIP:
- When it comes to grating ginger, or any zests, I swear by my Microplane, a must have tool in any kitchen! The first time you use it to zest a citrus or ginger knob…you will thank me!!
Or here a couple of other favorite Paleo | keto | whole30 compliant dinners that include chicken:
- Paleo Thai Chicken Soup (QUICK!)
- Paleo Pesto Spaghetti Squash w/ Crispy Bacon and Chicken
- Simple Grilled Vietnamese Chicken
PLAN AHEAD – MARINATING TIME! Dairy Free Chicken Tikka Masala Recipe:
Dairy Free Paleo Chicken Masala
Grilled Chicken & Marinade
- 3 tablespoons avocado oil
- 1 tablespoon garlic minced
- 2 teaspoons finely grated or minced ginger dried is not the same!
- 1 medium onion diced
- 1 cup cherry tomatoes halved (or other tomato is fine)
AT LEAST 6 HOURS, PREFERABLY OVERNIGHT, PREPARE MARINADE & CHICKEN:, Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons avocado oil, 1T garlic, 2T lime juice, 1/2 t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
Preheat a grill to high heat. Place all the chicken in a grill basket, and cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
MAKE YOUR MASALA PASTE.
In a medium saute pan, heat remaining 3 tablespoons avocado oil over medium heat.
When the oil is hot, add in the ginger, remaining 1T garlic, and onion. Cook until the onion if softened, a few minutes.
Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
Shovel the mixture into a blender along with all the remaining ingredients, including the remaining 1/2 t coriander and 1t paprika . Puree the whole mixture to pulverize the tomato skins.
ASSEMBLE THE TIKKA MASALA
Heat the pureed sauce and cooked chicken pieces gently over low heat to warm. Taste and adjust seasoning as needed!
PLEASE PLAN AHEAD FOR MARINATE TIME!! AT LEAST 6 HOURS, BUT OVERNIGHT BETTER!
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