Lactose-Free Chicken Tikka Masala
Tender pieces of chicken breast are marinated in tikka masala paste and lactose-free yoghurt, then simmered in a fragrant tomato-based sauce with warming spices like cumin, cardamom, and garam masala. This comforting curry is full of flavour and completely lactose-free, making it perfect for a satisfying and gentle-on-the-stomach meal. Serve with rice or naan for a delicious dinner.
Lactose-Free Chicken Tikka Masala
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Category
Main Course
Cuisine
British-Indian Fusion
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Calories
619
This lactose-free chicken tikka masala is a rich and flavourful twist on a classic favourite. Made with tender marinated chicken and a warming blend of spices, it's a comforting curry that's gentle on digestion without compromising on taste. Often regarded as the UK’s national dish alongside fish and chips, it's a beloved staple that brings bold flavour to any table.
Ingredients
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4 skinless, boneless chicken breasts, cut into bite-sized pieces
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4 tbsp ready-made tikka masala curry paste
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2 tbsp lactose-free natural yoghurt
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3 tbsp vegetable oil
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1 cinnamon stick
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8 cardamom pods, lightly crushed
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1 large onion, finely chopped
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3cm piece fresh ginger, peeled and grated
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2 garlic cloves, crushed
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp ground turmeric
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½tsp cayenne pepper
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200g chopped tomatoes (half a standard 400g can)
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150ml chicken stock or water
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1½ tsp garam masala
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Juice of ½ lemon
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½ tsp salt
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250g basmati rice
Directions
In a non-metallic bowl, mix the chicken pieces with the tikka masala paste and lactose-free yoghurt. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally.
Rinse the basmati rice in cold water until the water runs clear. Place in a pan with 500ml water and a pinch of salt. Bring to the boil, then reduce to a simmer. Cover and cook for 10–12 minutes until fluffy and all water is absorbed. Remove from heat and leave to steam with the lid on.
Heat the oil in a large frying pan over high heat. Add the cinnamon stick and cardamom pods, followed by the chopped onion. Cook for 5–6 minutes until the onions are golden brown.
Stir in the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. Fry for 1 minute to toast the spices.
Add the marinated chicken to the pan. Fry for 3–4 minutes, stirring to coat in the spices.
Add the chopped tomatoes, chicken stock (or water), garam masala, lemon juice and salt. Bring to a gentle simmer. Cover and cook on low heat for about 10 minutes, or until the chicken is fully cooked and tender.
Fluff the basmati rice with a fork and divide between plates. Spoon the tikka masala over the rice and serve immediately.
Recipe Note
For best flavour, marinate the chicken overnight to allow the spices to fully absorb.
You can also swap chicken breasts for thigh fillets for a juicier result.
Serve with a side of naan or a fresh cucumber salad for a complete meal.
If you're having trouble finding the lactose-free products used in this recipe, check out ourlactose-free products database for options and where to buy!
Nutrition
Nutrition
- Serving Size
- per serving
- per serving
- Calories
- 619
- Carbs
- 59 grams
- 23%
- Protein
- 45 grams
- 91%
- Fat
- 20.9 grams
- 29%
- Sugar
- 5 grams
- 6%
- Fiber
- 3 grams
- 10%
