Chicken Tikka Masala


Making traditional Chicken Tikka Masala is labor intensive, plus it uses yogurt as a marinade. Since we’re asking you to give up dairy during Ignite, here is a great alternative that uses coconut and cashews to substitute for that creamy flavor.

Makes: 1
Prep Time: 10 min | Cook Time: 20 min | Ready In: 30 min


  • 1 whole Chicken breast diced
  • 1/3 cup of Coconut milk
  • 10 whole Cashews
  • 1 tablespoon of Lemon juice
  • 1 clove of Minced garlic
  • 1 tablespoon of Olive oil
  • 1/2 teaspoon of Garam masala
  • 1/2 teaspoon of Cumin
  • 3/4 cup of Crushed tomatoes
  • 2 tablespoons of Diced jalapeno
  • 1/4 cup of Diced leeks


In a food processor, puree cashews in 2 tbsp water and 1 tbsp lemon juice. Set aside. In a large bowl, marinate diced chicken breast in coconut milk, cumin powder, cashew puree, and minced garlic. While chicken is marinating, prepare sauce in a large skillet. Over medium heat, combine garam masala, crushed tomatoes, diced jalapeno, and diced leeks. Cook down for 10 minutes. Remove chicken from marinade and heat in a pan over medium high heat until cooked all the way through. When chicken is cooked, remove from heat and add to sauce, then simmer for another 5 minutes.

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Nutrition Facts per Serving

Serving Size: 1 bowl
Calories 579
Total Fat: 43.3g
Saturated Fat: 16.7g
Trans Fat: g
Cholesterol: 60mg
Sodium: 420mg
Total Carbohydrates: 21g
Dietary Fiber: 3g
Sugars: 9g
Protein: 28.9g

Key Nutrients
Iron: 18%
Vitamin K: 13%
Riboflavin: 21%
Niacin: 14%
Phosphorus: 23%
Magnesium: 13%
Zinc: 37%
Selenium: 26%
Manganese: 29%
Vitamin E: 13%
Vitamin B6: 22%

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