An Easy Chicken Tikka Masala Recipe (Dairy Free & Gluten Free)
A cozy, family-friendly Chicken Tikka Masala that’s both dairy free and gluten free. This easy version is packed with flavor and has become a regular favorite in our home.
Disclaimer: This post originally contained affiliate links. The recipe itself is simple and adaptable with ingredients widely available at most grocery stores.
This chicken tikka masala is an easy, flavorful dinner that works in a slow cooker, Instant Pot, or on the stove. It’s a great way to introduce familiar but exciting flavors to kids and to enjoy a comforting weeknight meal.
Why we love this recipe
We enjoy variety at dinnertime and this recipe delivers bold flavor without being intimidating. The combination of tomato, curry, garam masala, and creamy coconut creates a rich, satisfying sauce. Because it’s dairy free and gluten free, it’s also a versatile option for households with dietary restrictions.
How my kids responded
When a friend first brought this dish over, I expected my kids to be cautious. To my surprise, they loved it — the sauce, the spices, everything. It quickly became a regular on our menu rotation. The mild, layered spices and creamy sauce make it approachable for young eaters, and it’s easy to adjust heat at the table.
Is this chicken tikka masala spicy?
This version is mild by design. If you like more heat, add red pepper flakes, cayenne, or a splash of sriracha to individual bowls. That way everyone can customize their spice level without changing the whole pot.
Special ingredients you’ll need
- Coconut cream
- Curry powder
- Garam masala
Coconut cream
Traditional tikka masala often uses yogurt, but coconut cream gives this dairy-free version a silky texture and a subtle coconut flavor that complements the spices. Look for a pure coconut cream product with minimal additives. If you buy a carton, it’s easiest to divide it into one-cup portions and freeze what you won’t use right away.
Curry powder
Any good-quality curry powder will work. If you have a local market with a fresh spice selection, that can yield the most aromatic results. The curry powder is one of the layers of flavor that makes the sauce sing, so choose one you enjoy.
Garam masala
Garam masala is a warming spice blend that typically includes cumin, cinnamon, cloves, and nutmeg. It’s essential to the authentic flavor of the dish, so don’t skip it. If you can’t find a brand you like, you can make a simple homemade blend:
Homemade Garam Masala blend
- 3 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
How to freeze this recipe
For best texture and flavor, I prefer freezing the prepped ingredients rather than the finished dish. Combine the spices, salt, diced onion, minced garlic, chopped bell pepper (if using), diced carrot, and raw diced chicken in an airtight freezer bag or container. When you’re ready to cook, thaw in the refrigerator overnight and add the thawed mixture to the slow cooker or pot with a can of diced tomatoes.
Mix the brown rice flour (or your preferred thickener) with the coconut cream and add it near the end of cooking to thicken the sauce. It makes busy weeknight dinners much faster and leaves you feeling grateful to your past self.
Ingredients
- 1 onion, diced
- 1 whole carrot, minced
- 1 tablespoon fresh peeled, minced ginger (or 1 tsp powdered ginger)
- 3 garlic cloves, minced
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 14.5 oz can diced or crushed tomatoes
- 3 tablespoons brown rice flour (or cornstarch for gluten-free)
- Optional: 1 green or red bell pepper, diced
- 4 boneless, skinless chicken thighs or breasts
- 1 cup coconut cream
- 1 cup fresh cilantro, chopped (for topping)
- Optional: yogurt for topping (omit for dairy free)
Instructions
To make in a slow cooker
- In the slow cooker, combine onion, ginger, garlic, carrot, garam masala, paprika, curry powder, salt, diced tomatoes, and the brown rice flour. Stir until combined.
- Place raw chicken and bell pepper on top of the sauce and coat with a bit of the mixture.
- Cover and cook on low for 8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken with two forks or remove to a cutting board and shred, then return it to the pot. Stir in the coconut cream mixed with the flour to avoid lumps.
- Turn the slow cooker to high and cook uncovered for the last 20–30 minutes to thicken the sauce slightly.
- Serve over rice and top with fresh cilantro and extra coconut cream if desired. Add red pepper flakes for heat.
To make in the Instant Pot
- Use the sauté function for about 5 minutes. Sauté onion, ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, stirring constantly.
- Omit the flour, then add diced tomatoes, salt, and an extra 1/2 cup water. Stir to combine.
- Add raw chicken and bell pepper on top of the sauce. Seal the lid and cook on high pressure for 12–14 minutes (adjust for chicken size).
- Quick release, remove and shred the chicken, then return it to the pot.
- Whisk coconut cream with brown rice flour until smooth, add to the pot, and sauté with the lid off for 5 minutes to thicken.
- Serve over rice with cilantro and additional coconut cream if desired.
To make on the stove
- Dice the chicken and sauté in a tablespoon of oil over medium-high heat until just cooked through. Season lightly with salt and pepper.
- Add onion, bell pepper (if using), ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil and cook, stirring. After about five minutes, stir in the flour.
- Add diced tomatoes and salt, bring to a low simmer with the lid on, and cook for 5–10 minutes, stirring occasionally and scraping the bottom.
- Stir in the coconut cream, simmer a few minutes more to thicken, then serve over rice topped with fresh cilantro.
