Easy Kosher Chicken Tikka Masala Curry

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I’ve been making chicken tikka masala for years, and I have to admit it took me a while to perfect a kosher version that didn’t feel like something was missing. The traditional recipe calls for heavy cream and yogurt marinades, which obviously don’t work when you’re cooking meat. But after plenty of trial and error, I’ve found ways to get all that rich, complex flavor without breaking kashrut rules.

Making Kosher Tikka Masala Without Dairy

The secret is in the coconut milk and cashew cream. I blend soaked cashews into a silky base that mimics the traditional dairy richness, while full-fat coconut milk adds body to the sauce. The chicken gets marinated in a mixture of olive oil, lemon juice, and spices instead of yogurt. It sounds different, but the results are incredible. You get tender, flavorful chicken with a sauce that’s just as satisfying as any restaurant version.

What I love about this recipe is how it brings together warming spices like garam masala, cumin, and coriander with just enough heat from cayenne pepper. The tomatoes break down into a gorgeous base, and everything simmers together until the flavors meld perfectly. I usually start this on a Sunday afternoon when I have time to let everything cook slowly.

The Perfect Spice Balance for Home Cooking

This pairs beautifully with basmati rice or warm naan bread. Sometimes I’ll make a big batch and freeze portions for busy weeknights. The flavors actually improve after a day or two, making it perfect for meal prep or entertaining.

Easy Kosher Chicken Tikka Masala Curry - Indian recipe
I've been making chicken tikka masala for years, and I have to admit it took me a while to perfect a kosher version that didn't feel like something was missing. The traditional recipe calls for heavy cream and yogurt marinades, which obviously don't work when you're cooking meat. But after plenty of trial and error, I've found ways to get all that rich, complex flavor without breaking kashrut rules. The secret is in the coconut milk and cashew cream. I blend soaked cashews into a silky base that mimics the traditional dairy richness, while full-fat coconut milk adds body to the sauce. The chicken gets marinated in a mixture of olive oil, lemon juice, and spices instead of yogurt. It sounds different, but the results are incredible. You get tender, flavorful chicken with a sauce that's just as satisfying as any restaurant version. What I love about this recipe is how it brings together warming spices like garam masala, cumin, and coriander with just enough heat from cayenne pepper. The tomatoes break down into a gorgeous base, and everything simmers together until the flavors meld perfectly. I usually start this on a Sunday afternoon when I have time to let everything cook slowly. This pairs beautifully with basmati rice or warm naan bread. Sometimes I'll make a big batch and freeze portions for busy weeknights. The flavors actually improve after a day or two, making it perfect for meal prep or entertaining.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
For the Sauce
  • 1/2 cup raw cashews soaked in hot water for 30 minutes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can crushed tomatoes 28 oz
  • 1 can full-fat coconut milk 14 oz
  • 1 teaspoon kosher salt
  • 1/2 teaspoon brown sugar
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Chicken
  1. In a large bowl, combine chicken pieces with olive oil, lemon juice, garam masala, cumin, paprika, and salt. Mix well to coat evenly. Let marinate for at least 15 minutes while you prepare the sauce.
  2. Heat a large skillet or Dutch oven over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is browned on all sides and cooked through. Remove chicken to a plate and set aside.
Make the Sauce
  1. Drain the soaked cashews and blend with 1/2 cup water until completely smooth. This will be your cashew cream. Set aside.
  2. In the same skillet, heat olive oil over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
  3. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in garam masala, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds until spices are toasted and fragrant.
  5. Add crushed tomatoes, coconut milk, cashew cream, salt, and brown sugar. Stir well to combine.
  6. Bring sauce to a gentle simmer, then reduce heat to low. Let simmer for 15-20 minutes, stirring occasionally, until sauce has thickened slightly.
  7. Return cooked chicken to the skillet and simmer for another 5 minutes to heat through and allow flavors to meld. Taste and adjust salt and spices as needed.
Serve
  1. Garnish with fresh chopped cilantro and serve hot over basmati rice or with warm naan bread.

Notes

For best flavor, let the dish rest for 10 minutes before serving. This curry tastes even better the next day and can be stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. If the sauce seems too thick after reheating, add a splash of chicken broth or water to thin it out.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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