Creamy Chicken Tikka Masala with Coconut Milk

Ditch the Cream! My Ultimate Creamy Coconut Chicken Takeaway Fakeaway

Okay, hands up if you fancy a proper curry tonight? We all love a fantastic Tikka Masala , right? But what happens when you’re trying to avoid cream or need a dairy-free option? That was me, ages ago, trying to recreate my favourite takeaway!

After a bit of kitchen experimenting and one seriously messy evening, I finally nailed the perfect solution: this incredible Creamy Chicken Tikka Masala Coconut recipe.

It delivers all the rich, smoky flavour you crave, without the heavy dairy side effects.

This recipe is proof that you don't need lashings of double cream for a velvety sauce. We’re using full fat coconut milk to create the most luxurious, thick, and amazing Creamy Indian curry dairy-free texture.

Honestly, you won’t miss the traditional version one bit. The subtle sweetness of the coconut balances the bold Indian spices beautifully, making it super comforting.

Let’s be honest, Chicken Tikka Masala is practically a national treasure here in the UK. It’s got that complex flavour profile, but this version is surprisingly straightforward to make at home.

While it’s listed as medium difficulty, that's mainly because the chicken needs a good, long marinade time for that true Chicken Tikka taste.

That marination step is absolutely crucial . Allow at least two hours for the chicken to soak up the goodness.

The total active cooking time is about an hour, and it yields four huge, happy servings. This is a proper weekend winner!

The biggest challenge I faced when developing this was figuring out How to make chicken tikka masala without cream while keeping that creamy mouthfeel.

Using canned coconut milk solved everything. This dairy-free substitution instantly makes it a lighter and healthier Chicken curry with coconut milk alternative.

Plus, you get those fantastic medium chain triglycerides (MCTs) from the coconut.

Seriously, if you want a robust, flavourful, Creamy Coconut Chicken dish, you are in the right place. We also use a touch of dried fenugreek that’s Kasuri Methi chicken recipe magic to get that authentic, savoury aroma that defines this dish.

Ready to make the best dairy-free tikka masala recipe ever? Let’s look at the ingredients you need.

Getting the Good Stuff: Ingredients and Essential Kit

Let’s chat about ingredients. Honestly, this Creamy Chicken Tikka Masala Coconut recipe doesn’t require a trip to a specialist shop.

Most of this stuff is probably hiding in your cupboards already. But, focusing on quality for a few key items makes this Chicken Tikka Masala go from good to absolutely legendary.

The A-Team: Chicken and Cream

We are aiming for a proper, luxurious Creamy Coconut Chicken experience here.

First up, the star: chicken. Grab 700 g (1.5 lbs) of boneless, skinless chicken thighs. Thighs are the secret weapon for any great curry.

They stay tender and juicy, even after the high heat blast needed for that classic Chicken Tikka flavour. Don't use breast meat unless you want dry sadness.

Trust me.

The essential twist for our dairy-free tikka masala recipe is the coconut milk. You MUST use 400 ml (13.5 oz can) of full fat coconut milk.

The thick stuff! I once tried using the thin, refrigerated coconut drink oh my gosh, the sauce was watery and tragic.

It lost all its richness. Scoop only the thick cream off the top of the can if you can manage it for the richest sauce.

Spices and Flavour Secrets

Any true Tikka Masala relies on spices bloomed in fat. It’s non-negotiable.

You need the basics like ground cumin and coriander, but don't skip the 1 tsp of Kashmiri chilli powder. It gives amazing colour without fiery heat.

Crucially, when learning How to make chicken tikka masala without cream taste like the real deal, you need the secret aromatic: Kasuri Methi .

This is dried fenugreek leaves.

You only need 1 tsp of Kasuri Methi chicken recipe powder. The flavour is deeply savoury and earthy. Gently crush it between your palms before adding it to the simmering sauce.

That simple motion releases all the oils. It's what turns this into a proper Creamy Indian curry dairy-free . Seriously, that smell is just incredible.

Tools for Your Coconut Chicken Curry

You don't need professional gear, just the everyday heroes.

A heavy bottomed pot or a trusty Dutch oven is essential for building that slow simmered sauce. It stops the bottom from catching, which is the worst! For the chicken itself, you need high heat.

I usually line a baking sheet and use the oven broiler (what we call the grill here in the UK) to get that signature char.

This method is fast!

If you don’t have a broiler, a screaming hot cast iron grill pan will work perfectly. Just remember the golden rule of Chicken curry with coconut milk : cook the chicken separately first.

That char is flavour! Use simple measuring spoons and cups; no need to overcomplicate things. Keep it easy peasy.

Getting Our Ducks in a Row: Prepping the Ultimate Coconut Curry

Honestly, before we even touch the hob, we need a game plan. You know, like when you're packing for holiday and you need to make sure the passport is actually in the bag? Cooking is the same! We’re making a magnificent, rich, dairy-free tikka masala recipe , and organisation is key.

My biggest challenge when I first started making Tikka Masala was not having everything chopped. Trust me, running around looking for garlic while the onions are burning is not fun.

Essential Prep: Get Organized

First, grab your chicken and your marinade ingredients. Get those 700 grams of chicken thighs cubed up nice and evenly.

This helps the pieces cook at the same rate later. That’s your essential mise en place done. While the chicken marinades (minimum 2 hours don't skimp on this!), you can get your sauce ingredients sorted.

Dice the onion, and have your crushed tomatoes and full fat coconut milk waiting nearby. This simple time saver means no stress later on.

Firing Up the Flavour Machine

This is where we transform the marinated chicken into Chicken Tikka . High heat is your mate here.

1. Char the Chicken: Preheat your grill (or broiler) to high heat. Place the chicken pieces onto a baking sheet. You want that classic charred edge without overcooking the middle.

   Broil for 8 to 12 minutes , flipping once, until the chicken registers an internal temperature of 74° C ( 165° F) .

2. The Bloom: Heat your ghee or oil in a heavy pot over medium heat. Sauté the onions until they are soft.

   This is critical! After adding the ginger and garlic pastes, stir in your dry ground spices (cumin, coriander, paprika, etc.

   ). Toast them gently for just 30-45 seconds . This process, called "blooming," wakes them up and prevents the sauce from tasting raw or grainy.

3. Sauce Time: Add the crushed tomatoes and stock. Let it simmer gently for 10 to 15 minutes . This thickens the sauce beautifully.

4. Creamify: Stir in that gorgeous, thick full fat Coconut Chicken milk. This is the secret to a silky smooth, Creamy Indian curry dairy-free experience.

5. The Magic Herb: Before serving, crush 1 teaspoon of Kasuri Methi (dried fenugreek leaves) between your palms and stir it in. This subtle savoury aroma defines proper Tikka Masala .

Pro Tips for a Perfect Creamy Chicken Tikka Masala Coconut

The biggest mistake people make? Using low-fat coconut milk. Don't do it! For a truly rich and decadent sauce, you must use the full fat canned stuff.

It gives us that luxurious mouthfeel we crave in a Chicken curry with coconut milk . This is how to make Chicken Tikka Masala without cream, perfectly.

Also, don't rush the simmering step after you add the charred chicken back in. Let it sit in the sauce, off the heat, for 5 minutes before serving.

This allows the sauce to seep right into the Chicken Tikka pieces. It’s a guaranteed proper weekend winner, creating the perfect Creamy Chicken Tikka Masala Coconut !

Finishing Touches and Next Day Genius: Your Creamy Coconut Chicken Guide

Right then, you’ve nailed the main dish. Honestly, making a fantastic Chicken Tikka Masala at home especially a gorgeous Creamy Coconut Chicken version is a huge win.

But the cooking isn't quite done until we talk about how to serve it, keep it, and swap things up!

Serving Up Happiness

This dish deserves some fanfare. When I plate up, I always aim for that proper messy, restaurant style generosity. A huge mound of fluffy Basmati rice is non-negotiable, obviously.

And don't forget the bread! I swear a hot, slightly blistered Naan, perfect for scooping up every drop of that rich sauce, is half the experience.

For presentation? Keep it simple. Ladle the Tikka Masala into a wide, shallow bowl. Scatter a ridiculous amount of fresh coriander over the top.

If you want that extra "wow" factor, drizzle a tiny swirl of the thick part of the coconut milk right before serving.

It looks fancy, but it takes two seconds. It’s the perfect foil to the vibrant Chicken Tikka .

Storage Secrets for the Best Chicken Tikka Leftovers

The best thing about a great Chicken curry with coconut milk ? It’s always better the next day. The spices settle and everything mellows out beautifully.

Keep any leftovers sealed tightly in an airtight container. It’ll last happily in the fridge for three to four days.

If you’re meal prepping (which I totally recommend!), this Coconut Chicken freezes like a dream. Just make sure the curry is completely cooled before transferring it to freezer safe containers.

It should keep well for up to three months.

To reheat, just pop it in a saucepan over medium heat, stirring occasionally until it’s piping hot all the way through.

If it seems a little thick, splash in a tiny bit of water or stock to loosen the sauce back up.

Easy peasy.

Hacks and Health: Mastering the dairy-free Tikka Masala Recipe

This is where we talk variations. The whole point of using coconut milk was to achieve a Creamy Indian curry dairy-free . But maybe you need another swap?

If you’re catering for a vegan friend, swap the chicken entirely for firm tofu cubes or chunky vegetables like cauliflower and sweet potato.

It works brilliantly! Just be sure to use coconut yogurt in the marinade for the best flavour. That way, you still get all the punch of the spices, keeping it a legitimate dairy-free tikka masala recipe .

I’ve had loads of people ask “ How to make chicken tikka masala without cream ” and still get that richness.

The secret? It's the full fat coconut milk, not the skimmed stuff! This version the Creamy Chicken Tikka Masala Coconut is naturally lower in saturated fat than recipes using heavy cream, plus you get all the fantastic fibre and nutrients from the tomatoes and the essential aroma provided by the Kasuri Methi chicken recipe .

It's comfort food, yes, but it’s loaded with protein from the chicken, keeping you full and satisfied.

Honestly, this recipe is a gift to your weeknight routine. Trust your palate, embrace the simplicity of the steps, and remember: curry is all about flavour layering. Go forth and enjoy!