An Easy Chicken Tikka Masala Recipe (Dairy Free & Gluten Free)

A cozy, easy Chicken Tikka Masala you need to try. This version is dairy free and gluten free without sacrificing flavor — it’s a family favorite here.

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This chicken tikka masala is both delicious and simple to make.

Perfect for easy weeknight dinners.

I like an effortless meal, but I also want variety so we don’t get bored eating the same thing repeatedly.

We enjoy exploring flavors from around the world and encourage our kids to be open to new foods.

Exposing children to different cuisines helps them appreciate diverse cultures and makes mealtime an adventure.

We want our kids to try foods from other cultures without fear. Finding at least one element they enjoy helps them engage with different cuisines and people.

Food creates connection — sharing a meal often leads to conversation and friendship.

How my kids responded to this recipe

The first time a friend brought this chicken tikka masala, I worried the kids might just eat rice. Instead, they loved it. It quickly became a regular on our rotation.

It. Is. So. Good.

The blend of spices, tomato, coconut cream, and fresh cilantro is simply wonderful.

Is this chicken tikka masala spicy?

This recipe is mild by default to suit kids, but you can add heat to taste. Red pepper flakes and sriracha are great at the table for anyone who wants extra spice.

Special ingredients you’ll need

• Coconut cream
• Curry powder
• Garam masala

Coconut cream

Traditional tikka masala often uses yogurt, but coconut cream adds a rich, creamy texture while keeping the dish dairy free. Use a pure coconut cream without additives when possible. If you open a carton and don’t use it all, freeze portions in one-cup measures for later.

Curry powder

Any good curry powder will work — choose a brand you like. A flavorful curry powder makes a noticeable difference in the final dish.

Garam masala

Garam masala is a warm spice blend (cumin, cinnamon, and more) that brightens this recipe. If you can’t find a good blend, you can make a simple homemade mix:

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 flavor, I prefer freezing the prepared ingredients rather than the finished dish. Pre-portion the onion, garlic, minced carrot, spices, salt, diced bell pepper (if using), and raw diced chicken into an airtight container or freezer bag.

Thaw in the refrigerator overnight before cooking. When ready, combine the thawed mix with a can of diced tomatoes in your slow cooker, Instant Pot, or on the stove. Mix the brown rice flour and coconut cream to remove lumps and stir in at the end to thicken the sauce.

Preparing this ahead of time makes dinner fast and satisfying — you’ll thank your past self!

Slow Cooker Chicken Tikka Masala

Yield:
6

Prep Time:
15 minutes

Cook Time:
8 hours

Total Time:
8 hours 15 minutes

An easy chicken tikka masala you can make in the slow cooker, Instant Pot, or on the stove. Gluten free and dairy free, it’s full of flavor and perfect for family dinners.

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
• 4 boneless, skinless chicken thighs or breasts
• 1 cup coconut cream
• 1 cup fresh cilantro, chopped (for topping)
• Optional: yogurt for topping

Instructions

TO MAKE IN A SLOW COOKER

1. In a slow cooker, add onion, ginger, garlic, carrot, garam masala, paprika, curry, salt, diced tomatoes, and brown rice flour. Stir until combined.
2. Add raw chicken and bell pepper on top of the sauce, coating with some of the sauce.
3. Cover and cook on low for 8 hours or high for 4 hours.
4. Thirty minutes before serving, shred the chicken (in the slow cooker with forks or on a cutting board), then stir in the coconut cream.
5. Turn the slow cooker to high for the final 30 minutes with the lid off to slightly thicken the sauce.
6. Serve over rice and top with fresh cilantro and extra coconut cream if desired. Add red chili flakes for heat.

TO MAKE IN THE INSTANT POT

1. Use the sauté function for about 5 minutes. Sauté the onion, ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, stirring constantly.
2. Omit the flour. Add diced tomatoes, salt, and an extra 1/2 cup water; stir to combine.
3. Add raw chicken and bell pepper on top of the sauce and coat with sauce.
4. Seal the Instant Pot and cook on high pressure for 12–14 minutes (adjust time based on chicken size).
5. Quick release pressure, remove and shred the chicken, then return it to the pot.
6. Whisk coconut cream with brown rice flour until smooth, then stir into the tikka masala. Saute with the lid off for 5 minutes to thicken.
7. Serve over rice and top with cilantro and extra coconut cream if desired.

TO MAKE ON THE STOVE

1. Dice the chicken and sauté in 1 tablespoon oil over medium-high heat until just cooked. Season lightly with salt and pepper.
2. Add onion, bell pepper (if using), ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil. After 5 minutes add the flour, stirring constantly.
3. Add diced tomatoes and salt, stir to combine.
4. Bring the sauce to a low simmer with the lid on, scraping the bottom of the pan. Cook 5–10 minutes.
5. Stir in the coconut cream and cook briefly to heat through and thicken.
6. Serve over rice and top with cilantro and extra coconut cream if desired.

Did you make this recipe?

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