Chicken Tikka Masala Dairy-Free

Delicious and spicy!

Chicken Tikka Masala Dairy-Free
Chicken Tikka Masala Dairy-Free

Gluten Free

Dairy Free


I made this March 2024 and it was very spicy and delicious!

For the Marinade

  • 1 1/2 pounds Kosher Boneless Chicken Breast (or any other boneless skinless) (I prefer Kol Foods)
  • 1 tbsp Lemon Juice
  • 5 Garlic Cloves, minced
  • 3 tsp Fresh Ginger, minced
  • 1 cup Oat 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
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Sea Salt, plus more to taste
  • 28 oz Tomato Puree (or petite diced tomatoes)
  • 2 cup Cashew Cream
  • 1 Jalapenos, roughly chopped (optional)

For the Cashew Cream

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


  • Prep the Marinade: chop the garlic and ginger and prepare the spices
  • 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.
  • once the marinate is complete, pick the chicken pieces out of the marinade into a medium bowl, reserve the rest of the marinade.
  • prepare the main ingredients: chop the onion, ginger and garlic, measure the tomato paste (I used 1/2 a can), put all the spices in a bowl.  I used 2 14 oz cans of petite diced tomatos, open the can.
  • Next, prepare the cashew cream. Bring 24 (3 cups) 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.
  • In a dutch oven (it’s a huge recipe) skillet or dutch oven, over medium heat add ~2 tbsp olive oil. Once the oil is hot, add chicken pieces and saute for 2-6 minutes stir often. 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.
  • remove all the chicken and get as much goop as you can out of the dutch oven.
  • 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.
  • 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!


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