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Chicken tikka masala usually relies on a yogurt marinade and heavy cream. This kosher version marinates chicken thighs in lemon juice and spices, then simmers them in a rich tomato sauce made creamy with blended cashews and coconut milk, warmly spiced with garam masala, cumin, coriander, turmeric and ginger.

Creaminess Without Dairy

Soaked cashews blended until silky give the sauce the body of cream, and full-fat coconut milk adds richness. Sear the marinated chicken first so it picks up some color, then cook the onion, garlic and ginger, bloom the spices, and simmer everything in the tomato and coconut sauce. Let it rest for 10 minutes before serving.

Kosher Notes

This is a meat (fleishig) recipe with no dairy, so it’s kosher with chicken. Check that the coconut milk carries a pareve hechsher and that any naan you serve with it is pareve, since most contain dairy.

Make-Ahead and Freezing

The curry tastes better the next day, keeps for 4 days and freezes for 3 months. Thin with a splash of broth when reheating. Serve with basmati rice.

This kosher version of the beloved Indian curry uses coconut milk and cashew cream instead of dairy, creating a rich and flavorful sauce that's completely kosher.

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Prep Time 20

Cook Time 40

Total Time 1

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

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Method

Prepare the Chicken

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.
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

Drain the soaked cashews and blend with 1/2 cup water until completely smooth. This will be your cashew cream. Set aside.
In the same skillet, heat olive oil over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
Stir in garam masala, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds until spices are toasted and fragrant.
Add crushed tomatoes, coconut milk, cashew cream, salt, and brown sugar. Stir well to combine.
Bring sauce to a gentle simmer, then reduce heat to low. Let simmer for 15-20 minutes, stirring occasionally, until sauce has thickened slightly.
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

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%

Easy Kosher Chicken Tikka Masala Curry

Creaminess Without Dairy

Kosher Notes