Tikka masala is a popular Indian dish that consists of chicken tikka (marinated and grilled chicken) in a creamy, tomato-based gravy. The rich, dairy-based cream or coconut milk is what gives traditional tikka masala its luxurious texture and flavor. However, there are several good options for making a dairy-free, creamy tikka masala for those who are vegan, lactose intolerant, or simply want a healthier alternative.
Why Use an Alternative to Dairy Cream?
Here are some of the main reasons you may want to avoid regular dairy cream and use a plant-based substitute in tikka masala:
- You follow a vegan or dairy-free diet for health, ethical, or environmental reasons
- You are lactose intolerant or sensitive to dairy
- You want a lower-fat or lower-calorie option
- You prefer the flavor of plant-based milks and creams
Thankfully, there are many plant-based ingredients that can mimic the texture and taste of dairy cream when making tikka masala or other creamy curries. The key is to choose options that will create a smooth, rich sauce without separating or curdling when cooked.
The Best Dairy Substitutes for Tikka Masala
Here are some excellent alternatives to heavy cream that will work beautifully in tikka masala recipes:
Coconut Milk
Coconut milk is a classic choice for making dairy-free curries like tikka masala. Full-fat coconut milk has a luscious, creamy texture that mimics heavy cream remarkably well. Be sure to whisk the coconut milk before adding it to the pan to fully incorporate the thick coconut cream on top.
Cashew Cream
Blended raw cashews make for an ultra-smooth and creamy vegan “cream” that is delicious in curries. Soak the cashews first before blending into a thick paste with water. Cashew cream has a neutral flavor that won’t overwhelm the other curry spices.
Almond Milk
For a nut-free option, use unsweetened almond milk. Choose an unflavored, high-fat variety and reduce it on the stove before adding to the tikka masala to help thicken it up. Almond milk has a mild sweetness that pairs well with Indian spices.
Light Coconut Milk
While still creamy, light coconut milk has a lower fat content for a healthier option. Simmer it to reduce and thicken it before mixing into the masala. Don’t boil or overheat, as coconut milk can curdle and separate if cooked too long.
Soy Creamer
Opt for an unsweetened, barista-style soy creamer for a non-dairy milk that has a creamy texture. Heat it gently while stirring often to avoid curdling. Soy creamer has a neutral taste that lets the other tikka masala flavors shine.
Tofu
Silken or soft tofu can be blended into a smooth, dairy-free cream, though it does have a distinctive flavor. Mix in some nutritional yeast and lemon juice to help mimic dairy tang. Use soft or medium firm tofu for the best consistency.
Tips for Using Dairy Substitutes
To ensure your non-dairy cream alternative works well in tikka masala, follow these tips:
- If using coconut milk or cream, whisk well before adding to the pan.
- When reducing non-dairy milks, watch carefully to prevent scorching on the bottom of the pan.
- Add cashew or almond cream at the end of cooking rather than simmering it down.
- If your sauce splits, blend in a little lemon juice or cashew cream to emulsify.
- For a thicker cream, combine two options like cashew cream + coconut milk.
Dairy-Free Tikka Masala Recipe
This recipe for vegan tikka masala uses coconut milk and cashew cream for a luxurious, dairy-free sauce. It’s just as rich and comforting as traditional versions!
Ingredients
- 3 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup plain, unsweetened yogurt
- 3 tablespoons lemon juice
- 2 tablespoons garam masala
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 3 tablespoons ghee or coconut oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 15 oz crushed tomatoes
- 1 cup coconut milk
- 1/4 cup raw cashews, soaked and blended into cream
- Chopped cilantro, rice, and naan for serving
Instructions
- In a large bowl, combine chicken, yogurt, lemon juice, garam masala, paprika, cumin, and salt. Cover and marinate for at least 30 minutes (or up to overnight).
- In a large skillet, heat 2 tablespoons ghee or oil over medium-high heat. Working in batches if needed, add chicken pieces in a single layer and cook for 2-3 minutes per side until browned. Remove chicken to a plate.
- Add remaining 1 tablespoon ghee/oil to the pan. Add onion and cook for 5 minutes until soft and translucent. Add garlic and ginger and cook 1 minute more.
- Stir in crushed tomatoes, coconut milk, and cashew cream. Bring to a gentle simmer.
- Return chicken and any juices to the pan. Simmer for 10 minutes until chicken is cooked through and sauce is thickened.
- Garnish with cilantro. Serve over rice with naan bread.
Frequently Asked Questions
What can I use if I don’t have coconut milk or cashews?
Almond milk, oat milk, or a mixture of non-dairy milk + vegan cream cheese can be used instead of coconut milk and cashews. You can also use all cashew cream or all full-fat coconut milk.
Is dairy-free tikka masala as tasty as the original?
Yes, dairy-free tikka masala can be just as flavorful, creamy, and delicious as traditional recipes made with heavy cream or coconut milk. The key is using high-quality substitutes like coconut milk and cashew cream.
What spices are essential for making tikka masala?
Garam masala, cumin, paprika, and turmeric are key spices that give tikka masala its signature flavor. Onion, garlic, ginger, and tomatoes also provide important flavor. A dairy substitute gives the creamy texture.
Do I need to make any changes to traditional tikka masala recipes?
When using dairy substitutes, you may need to simmer the sauce a bit longer to allow it to thicken up properly. Keep the heat gentle to prevent non-dairy milks from curdling. Other than that, you can follow traditional recipes.
What side dishes go well with dairy-free tikka masala?
Rice or naan are classic pairings that complement creamy curries nicely. Some other good sides are roasted vegetables, quick-pickled onions or carrots, raita, crispy okra, pakoras, or a simple green salad.
The Benefits of Going Dairy-Free
Making a creamy curry dairy-free offers several benefits:
- It allows people with dairy allergies, intolerances, and vegan diets to enjoy this iconic dish.
- Plant-based milks and creams provide a healthier, lower-fat option compared to heavy cream.
- Non-dairy alternatives may be more ethical or sustainable options for some.
- Coconut milk and cashew cream offer new flavors and textures to enjoy.
- Dairy-free recipes open up more options for varied, flavorful meals.
With so many choices like coconut, almond, and cashew creams, it’s easy to make delicious dairy-free tikka masala at home. Simply use quality substitutes and follow the same spices and techniques as you would for traditional versions. Enjoy over basmati rice or with freshly baked naan for a comforting meal that everyone can savor.
Nutritional Comparison of Dairy vs Dairy-Free Creams
Here is a nutritional comparison of using dairy heavy cream versus coconut milk and cashew cream in tikka masala:
| Nutrition Facts Per 1/4 Cup | Heavy Cream | Coconut Milk | Cashew Cream |
|---|---|---|---|
| Calories | 200 | 115 | 130 |
| Total Fat | 20g | 11g | 12g |
| Saturated Fat | 12g | 10g | 2g |
| Protein | 2g | 0g | 3g |
| Carbohydrates | 2g | 3g | 9g |
As you can see, the plant-based options are lower in calories, fat, and saturated fat compared to heavy whipping cream. Coconut milk has no protein, while cashew cream offers a bit of plant-based protein.
The Bottom Line
Using dairy-free alternatives like coconut milk, cashew cream, or blended tofu allows you to make a tasty, creamy tikka masala to enjoy regardless of your dietary needs or preferences. The plant-based substitutes create a rich and smooth texture without the negatives of heavy cream. With a few simple swaps, this popular Indian dish can be a delicious dairy-free meal that everyone at the table will love.