Nut-Free Tikka Masala

Experience the comforting flavors of traditional Indian cuisine with this Nut-Free Tikka Masala, a bold and creamy dish perfect for allergy-friendly dining! Succulent chicken thighs are marinated in a zesty blend of yogurt, lemon juice, and aromatic spices, then simmered in a luscious tomato-based sauce infused with garam masala, turmeric, and a nut-free cream alternative. The result is a rich, velvety curry bursting with flavor, all while being safe for those with nut sensitivities. Serve this crowd-pleaser over fluffy basmati rice or with warm naan bread for the ultimate weeknight dinner or special occasion meal. With easy-to-follow steps, under an hour of cooking, and customizable dairy-free options, this dish is a must-try for anyone seeking a hearty, allergen-friendly twist on a classic favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 120 ml Plain yogurt (nut-free, dairy-based or coconut-based for nut substitutions)
• 2 tbsp Lemon juice
• 4 cloves Garlic (minced)
• 1 tbsp Fresh ginger (minced)
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Chili powder
• 1.5 tsp Salt
• 2 tbsp Vegetable oil (or sunflower oil)
• 1 large Onion (finely chopped)
• 2 tbsp Tomato paste
• 400 g Crushed tomatoes (canned)
• 120 ml Vegetable stock or water
• 120 ml Heavy cream (dairy or coconut-based for nut-free substitution)
• 2 tbsp Fresh cilantro (chopped, for garnish)
• 0 as needed Cooked basmati rice or naan (optional, for serving)

Directions

Step 1

In a large bowl, combine yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of turmeric. Mix well to create a marinade.

Step 2

Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring all the pieces are well coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the marinated chicken pieces in batches and cook until lightly browned on all sides, about 3-4 minutes per side (they do not need to be fully cooked yet). Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook, stirring frequently, until golden and translucent, about 5-7 minutes.

Step 5

Add the remaining garlic, ginger, 1 teaspoon of cumin, 1 teaspoon of coriander, garam masala, remaining turmeric, chili powder, and salt. Cook for 1-2 minutes until the spices are fragrant.

Step 6

Stir in the tomato paste and cook for another 2-3 minutes, allowing it to darken slightly.

Step 7

Add the crushed tomatoes and vegetable stock or water, stirring well to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.

Step 8

Stir in the browned chicken pieces and any juices that have accumulated. Cover the skillet and let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and tender.

Step 9

Reduce the heat to low and stir in the heavy cream, allowing it to warm through for 2-3 minutes. Adjust seasoning with more salt if needed.

Step 10

Garnish with chopped cilantro and serve hot with basmati rice or naan, if desired.

Nutrition Facts

Serving size	1702.6 grams (1702.6g)

Amount per serving	% Daily Value*
Calories	2279

Total Fat 132.70g	170%
Saturated Fat 48.90g	244%
Polyunsaturated Fat 0.00g
Cholesterol 689mg	230%
Sodium 5075mg	221%
Total Carbohydrate 117.20g	43%
Dietary Fiber 17.50g	63%
Total Sugars 34.60g
Protein 153.10g	306%

Vitamin D 64IU	320%
Calcium 553mg	43%
Iron 19mg	104%
Potassium 3331mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 26.9%

Carbs: 20.6%