A restaurant-quality Chicken Tikka Masala that comes together with almost no effort thanks to the slow cooker. After testing many recipes over the years, the simplest version proved the most flavorful. This recipe is naturally gluten- and dairy-free, and also free of soy, fish, shellfish, peanuts and tree nuts. You can swap in cauliflower or chickpeas to make it vegan.
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Why I love this dairy-free Chicken Tikka Masala
I first tried Indian food while studying abroad and was instantly hooked. After my son developed milk, nut and wheat allergies, finding safe takeout became difficult. I set out to create a reliable, allergy-friendly tikka masala that tastes like restaurant food but is easy to make at home.
After testing many top recipes—some that required long marinades or hours of prep—I landed on this slow cooker version. It’s simple: blend the sauce, dump the ingredients into the slow cooker, and let it work its magic. The chicken becomes tender and the sauce turns rich and silky when pureed. My family loves it so much my oldest often takes it to school for lunch.
Ingredients
This recipe mostly uses pantry staples, so it’s easy to make without a trip to the store once you have the spices on hand:
- Olive oil
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 medium yellow onions, diced
- 15 oz can tomato sauce
- 1/2 cup full-fat canned coconut milk
- Salt and black pepper
- 1 tablespoon lemon juice
- 3 tablespoons plain dairy-free yogurt (unsweetened)
- 1 tablespoon chili powder
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons garam masala
- 1 tablespoon pureed ginger
- 1 tablespoon jarred minced garlic
- 1 tablespoon tomato paste
- Fresh cilantro for garnish (optional)
- Cooked rice to serve
Supplies
Minimal equipment is needed:
- Measuring cups and spoons
- Cutting board and knife
- Pan with lid for cooking rice
- Slow cooker (Crock-Pot)
How is this recipe dairy-free?
Most classic recipes use yogurt for marinating and heavy cream to finish the sauce. Because the slow cooker tenderizes the chicken, you can skip a long marinade. This version uses a small amount of plain dairy-free yogurt and full-fat canned coconut milk for creaminess. Both provide richness without dairy.
Which dairy-free yogurt works best?
A plain, unsweetened coconut milk yogurt is a good substitute for Greek yogurt. If you only need a few tablespoons, you can use the rest in a smoothie. In a pinch, an alternative like mayonnaise can work to add tang and body, but a plain dairy-free yogurt or coconut cream gives the most authentic texture.
Which chicken to use?
Boneless, skinless breast or thigh both work. You can cube the chicken before cooking for a more restaurant-style presentation, or add whole or frozen breasts and shred them after cooking. If using fresh, cubed chicken, cook 4–6 hours on low; frozen chicken may take 6–8 hours.
A small extra step that makes a big difference
Slow-cooked onions become soft, but the sauce can be a bit chunky. For a silky, restaurant-quality texture, remove the chicken and puree the sauce using an immersion blender or by carefully transferring it to a blender. Return the chicken to the smooth sauce and stir to combine.
Marinating the chicken
Traditional tikka masala often calls for marinating the chicken. The slow cooker removes the need for advance marination because it tenderizes and flavors the meat over time. Skipping the overnight marinade saves time and simplifies prep.
Substitutes for cream and yogurt
If you prefer not to use canned coconut milk, plant-based creams (such as oat or soy-based cream alternatives) can be used in place of dairy cream. For yogurt, a plain dairy-free coconut yogurt works well.
What to serve with this dish
White rice is the classic accompaniment; brown rice or cauliflower rice are good alternatives. Naan is traditional but isn’t suitable for those with wheat allergy. The blended sauce contains plenty of tomatoes and onions, so a simple side is all you need.
Storage
Store leftover chicken and sauce together in an airtight container in the refrigerator; keep rice separate. It will keep well for up to three days.
Instructions
- In a large slow cooker, combine oil, chicken, diced onions, tomato sauce, coconut milk, kosher salt, lemon juice, dairy-free yogurt, chili powder, turmeric, garam masala, ginger, garlic and tomato paste. Do not add cilantro or cooked rice yet.
- Cook on low for 6–8 hours if using frozen chicken, or 4–6 hours for fresh chicken, until the meat is very tender.
- Remove the chicken and shred or cut into pieces as desired.
- Puree the sauce until smooth using an immersion blender or a countertop blender (carefully, as the sauce will be hot).
- Return the chicken to the pureed sauce, stir to combine, and warm through if needed.
- Garnish with chopped cilantro, if using, and serve over rice.
Notes
See the post above for FAQs. If you are cooking for someone with severe food allergies, always verify each brand and ingredient for safety and potential cross-contact. I share what works for my family but cannot guarantee ingredient safety for others.
Slow Cooker Chicken Tikka Masala
4
10 minutes
8 hours
15 minutes
8 hours 25 minutes
A restaurant-worthy tikka masala with very little prep thanks to the slow cooker. This recipe is gluten- and dairy-free and avoids the top-8 allergens for many families.
Ingredients
- 2 tablespoons oil
- 2 pounds boneless skinless chicken breasts or thighs
- 2 medium yellow onions, diced
- 15 oz can tomato sauce
- 1/2 cup full-fat coconut milk
- 2 and 1/2 teaspoons kosher salt
- 1 tablespoon lemon juice
- 3 tablespoons plain dairy-free yogurt
- 1 tablespoon chili powder
- 1/2 teaspoon ground turmeric
- 1 and 1/2 teaspoons garam masala
- 1 tablespoon pureed ginger
- 1 tablespoon jarred minced garlic
- 1 tablespoon tomato paste
- Fresh cilantro, chopped (optional)
- Cooked rice for serving
Instructions
- Place all ingredients (except cilantro and rice) in a large slow cooker: oil, chicken, onions, tomato sauce, coconut milk, salt, lemon juice, dairy-free yogurt, chili powder, turmeric, garam masala, ginger, garlic and tomato paste.
- Cook on low for 6–8 hours if using frozen chicken, or 4–6 hours for fresh chicken, until the chicken is very tender.
- Remove the chicken and shred or cut as desired.
- Puree the sauce with an immersion blender or in a countertop blender until smooth.
- Return the chicken to the sauce, stir to combine, and warm through.
- Garnish with cilantro and serve over rice.
Notes
If cooking for someone with food allergies, verify every ingredient and brand for safety and cross-contact concerns. This recipe is adapted from slow-cooker tikka masala approaches that focus on ease and flavor.
Nutrition Information:
Yield: 4
Amount Per Serving (approx.):
Calories: 736
Total Fat: 35g
Saturated Fat: 12g
Cholesterol: 244mg
Sodium: 1024mg
Carbohydrates: 27g
Fiber: 4g
Protein: 78g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT.
