Being dairy free can be so hard, especially Indian cuisine is one of my favorite comfort foods. My boyfriend and I love to over indulge once a month by ordering in at our favorite Indian take out spots. Sadly, due to my lactose intolerance, those days of ordering Tikka Masala are in the past.
After doing some research, I decided to create an easy, dairy free, slow cooker Chicken Tikka Masala recipe. This is so good, that I couldn’t help myself to three servings the night I made it.
On the side? I made some Persian rice, but any rice of your choice will work!
Here is my recipe for dairy free chicken tikka masala:
For 4 servings you’ll need:
- 4 chicken breasts (cubed)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
- 2 TBSP tomato paste
- 1.5 cups dairy free plain yogurt (linked here)
- 1 cup dairy free half and half (linked here)
- 2 TBSP cornstarch
- 2 TSP turmeric
- 1 TBSP cumin
- 2 TBSP Garam Masala
- 1 TBSP smoked paprika
- 1/2 TBSP Cinnamon
- Cayenne pepper (for your desired amount of spice)
- 2 bay leaves
- Salt and pepper (for your desired taste)
Grab your slow cooker. First, toss in the cubed chicken, yogurt, all spices, bay leaves, garlic, ginger and onion. After, mix well! Do NOT put the half and half and corn starch. That will be added in at the end!
My recommendation is cooking this on low for 8 hours. Although if you don’t have time for eight hours, you could also cook this on high for 4 hours. Check in on it every now and again giving it a good stir.
Once the timer is up, whisk the half and half and cornstarch. Finally, mix it into the Tikka Masala, and let it cook on high for another 30 minutes.
It’s really that easy, and that delicious! Have you taken a look at our dairy-free alternatives post yet?
What other dairy free recipes should we try out?