An Easy Chicken Tikka Masala Recipe (Dairy Free & Gluten Free)
A cozy and easy Chicken Tikka Masala recipe you just gotta try. This chicken tikka masala is dairy free and gluten free but packs a ton of delicious flavor. It’s one of my kids’ favorite meals, too.
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This chicken tikka masala recipe is delicious and easy.
Deliciously easy.
I love an easy dinner, but I don’t love having the same thing over and over and over again.
I want variety, man.
We are huge fans of trying foods from all over the world and work really hard to keep our kids’ palates open to new and different things.
We’re trying to encourage our kids to be open to trying foods from other cultures without freaking out.
We want to teach them to find something they can enjoy in a dish so that they can engage with people who eat differently. Food shouldn’t be divisive or cause fear.
And it’s amazing how many people from other cultures my husband and I have bonded with over various food.
Food is just created to work like that, I think. We eat and we bond!
How my kids responded to this recipe
When we first tried this chicken tikka masala that a friend brought over, I remember thinking that my kiddos might choose to just eat the side of rice for lunch that day (which, hey, they would survive for a meal).
But to my surprise they loved this slow cooker chicken tikka masala! All of it. And since then it has become a staple in our home, being on regular rotation in our monthly menu.
It. Is. So. Good.
All of the spices taste magical.
The tomato and curry, coconut cream, fresh cilantro…
Magic, I tell you.
Is this chicken tikka masala spicy?
We keep the spicy factor out of this version of Tikka Masala, but add it in as you want! My husband and I add heat by using red pepper flakes and some sriracha to our own bowls (and any little adventurer’s in small doses).
Special ingredients you’ll need
- Coconut cream
- Curry powder
- Garam Masala
Coconut cream
Most tikka masala is made using yogurt. But we really enjoy the flavor and texture that coconut cream brings. Plus it keeps this recipe dairy free.
My favorite coconut cream to use for everything, this recipe included, is Aroy D Coconut Cream. It’s 100% coconut cream. That’s it! Which is amazing because many coconut creams have a lot of other additives. I dare you to check.
The catch is that this doesn’t last long after you open the carton. So I divide it out in one cup increments and freeze the rest that I won’t use within the next few days. We also make our coconut milk with this cream, though, so I don’t freeze much of it.
Curry powder
My favorite curry powder (that I’ve found so far) is from my local Asian market, but any brand you love will work! The brand I use is Ca Ni Ri An Do, and you can find it on amazon HERE
Garam Masala
Garam masala is a blend of cumin, cinnamon, and other spices. It is beautiful. And it makes this dish (so don’t skip it!).
I usually buy my garam masala from my local Winco in the bulk section. You can find it at most large chain grocery stores as well, but if you can’t, you can make your own!
Homemade Garam Masala blend:
- 3 Tablespoons ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ground back pepper
- 2 Teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
How to freeze this recipe
This tastes so much better fresh to me, so I prefer to freeze the ingredients instead of freezing the finished recipe.
Freezing these ingredients make for a super fast dinner later.
Just add all the spices, salt, chopped onion, minced garlic, chopped bell pepper (if using), diced carrot, and diced chicken to an air-tight freezer container or Ziploc bag.
Thaw it in the fridge over night before using. Then dump it and a can of diced tomatoes into the slow cooker, Instant Pot, or soup pot when you’re ready to cook this chicken tikka masala.
Mix the flour and coconut cream together and add it after the chicken tikka is done to thicken it.
I always feel so proud of my past self on those days. Like, yeah, go me! You were awesome!
I bet you’ll feel the same way.
Slow Cooker Chicken Tikka Masala
An easy chicken tikka masala recipe that can be made in the slow cooker, Instant Pot, or on the stove! This is one of my kid's favorite dinner recipes. It's simple gluten free and dairy free dinner that packs a lot of flavor.
Ingredients
- 1 onion, diced
- 1 whole carrot, minced
- 1 T fresh peeled, minced ginger or 1 tsp powdered ginger
- 3 garlic cloves, minced
- 1 T garam masala
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp salt
- 1 14.5 oz can diced or crushed tomatoes
- 3 T brown rice flour
- Optional: 1 green or red bell pepper diced into 1 inch pieces
- 4 boneless, skinless chicken thighs or breasts
- 1 cup coconut cream (this is my favorite brand, but canned works as well!)
- 1 cup fresh cilantro, chopped , for topping
- Optional: yogurt for topping
Instructions
TO MAKE IN A SLOW COOKER
- In a slow cooker, add onion, ginger, garlic, carrot, garam masala, paprika, curry, salt, diced tomatoes, and flour, and stir until well combined.
- Add in raw chicken and bell pepper on top of sauce and coat with some of the sauce.
- Cover and let cook on low for 8 hours or high for 4 hours.
- Half hour before eating, shred chicken (I do this in my Crockpot with two forks. You can also remove the chicken to a cutting board and shred or dice before adding it back in to the slow cooker) and add coconut cream, stirring well.
- Turn Crockpot to high for the last half hour with the lid off to allow the tikka masala to thicken slightly.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.
- Add red chili flakes for more heat.
- Enjoy!
TO MAKE IN THE INSTANT POT
- Turn on the saute feature and set it for 5 minutes. Saute the onion, ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, moving the ingredients constantly.
- Omit the flour, but add in the diced tomatoes, salt, and an extra 1/2 cup of filtered water. Stir to combine.
- Add in raw chicken and bell pepper on top of sauce and coat with some of the sauce.
- Place the lid on the Instant Pot, seal the valve, and set for 12-14 minutes on high pressure (time will differ depending on the size of the chicken thighs. If you're using close to two pound, set it for 14 minutes. If the chicken thighs are smaller, set it for 12. If you're using larger chicken breasts instead, you may need to up the time to 16 minutes.
- When done, use the quick release. Take out the chicken and shred it on a cutting board, then toss it back in.
- In a bowl, mix together the coconut cream and the brown rice flour until there are not clumps of flour. Add to the chicken tikka masala.
- With the lid off, set the saute for another 5 minutes, stirring constantly to thicken the tikka masala slightly.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.
TO MAKE ON THE STOVE
- Dice the chicken and saute it in a tablespoon of oil on medium high heat in a large pot until just cooked through. Lightly season with salt and pepper.
- Add in the onion, bell pepper (if adding), ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, moving the ingredients constantly. Add in the flour after five minutes, stirring constantly.
- Add in the diced tomatoes and salt and mix well.
- Bring sauce to a low simmer with the lid on, stirring often, making sure to scrape the bottom of the pan. Allow to cook for 5-10 minutes.
- Add in the coconut cream and stir well.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.