Gluten and Dairy Free Chicken Tikka Masala

serves / makes 6
30 prep time
30 mins cooking time



I hope everyone’s week is going well so far. I’ve been trying to get out of bed a little earlier to try and make some better breakfasts on work days rather than just waiting for the weekend. Today I managed to make my recipe for healthy oat and banana pancakes, freshly squeezed apple juice and a soya pumpkin spiced latte. I think it works as I went to work feeling quite pleased with myself – we will see how long it lasts!

After all that breakfast chat today’s recipe doesn’t have anything to do it – instead it is all about curry. I have a number of curry recipes on the website already but I don’t have one for the famous chicken tikka masala. Don’t panic and be put off when you see the ingredients list, it is mainly spices that are either in your store cupboard or you can easily pick up.




For the chicken tikka:

  • 500g chicken breast, diced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 1 tablespoon lime juice
  • 2 tablespoons dairy free natural yoghurt
  • salt and pepper for seasoning

For the curry sauce:

  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 3 teaspoons curry powder
  • 1 teaspoons turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 2 tablespoons melted dairy free spread
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 1 red pepper, diced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon tomato puree
  • 400g chopped tomatoes
  • 100ml dairy free cream
  • 3 teaspoons garam masala
  • 1 tablespoon fresh coriander leaf
  • salt and pepper


  1. Place the diced chicken in a large bowl
  2. In a smaller bowl mix together the remaining marinade ingredients
  3. Pour over the chicken and stir until well coated
  4. Cover the bowl with clingfilm and marinade in the fridge for a couple of hours or overnight if possible
  5. Heat a grill pan and cook the chicken for 15 minutes or roast in the oven for 25 minutes at 180oC
  6. Make the masala sauce by placing the melted dairy free spread in a large pan
  7. Saute the onions, garlic and pepper for a couple of minutes
  8. Stir in the ginger, paprika, curry powder, turmeric and chilli powder
  9. Cook for a couple of minutes
  10. Stir in the vinegar, tomato puree, chopped tomatoes and cream
  11. Bring to the boil and simmer for 15 minutes
  12. Stir in the garam masala, coriander leaf and season with salt and pepper
  13. Add the chicken tikka pieces
  14. Serve with pilau rice

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