Gluten Free Chicken Tikka Masala

This gluten free chicken tikka masala is one of my favorite dinners to make at home. It’s creamy, full of flavor, and honestly tastes just as good as what you’d get from a restaurant.

The chicken gets marinated in a simple yogurt and spice mix, which makes it incredibly tender. Then it all comes together in a rich, creamy tomato sauce that you’ll want to eat with a spoon.

Best of all, this recipe is naturally gluten free. No special swaps or weird ingredients needed. That’s what I love about Indian-inspired dishes – so many of them are already gluten free without even trying.

Serve it over steamed basmati rice and you’ve got a complete meal that everyone at the table will enjoy, whether they eat gluten free or not.

Why You’ll Love This Recipe

Naturally Gluten Free – This chicken tikka masala uses zero substitutes because every single ingredient is naturally gluten free.

Restaurant-Level Flavor at Home – The yogurt marinade and toasted spice sauce create that deep rich taste you only expect from an Indian restaurant.

The Yogurt Marinade Makes the Chicken Incredibly Tender – Soaking chicken thighs in spiced yogurt breaks down the fibers so every bite is melt-in-your-mouth soft.

That Creamy Tomato Sauce Is Unreal – Crushed tomatoes simmered with heavy cream and warm spices create a sauce you will want to eat with a spoon.

Ingredients

For the Chicken

• 2 lb Boneless Skinless Chicken Thighs, Cut Into Bite-Size Pieces
• 1 cup Plain Whole Milk Yogurt
• 1 tbsp Lemon Juice
• 2 tsp Ground Cumin
• 2 tsp Paprika
• 1 tsp Ground Turmeric
• 1 tsp Salt
• 1 tbsp Olive Oil

For the Masala Sauce

• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 Large Yellow Onion, Finely Diced
• 4 Cloves Garlic, Minced
• 1 tbsp Fresh Ginger, Grated
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• 1 can (14 oz) Crushed Tomatoes
• 1 cup Heavy Cream
• 1 tsp Sugar
• Salt, To Taste
• Fresh Cilantro, For Garnish
• Steamed Basmati Rice, For Serving

How to Make

Step 1

In a large bowl, combine the yogurt, lemon juice, cumin, paprika, turmeric, and salt. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours for best flavor.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes, turning occasionally, until the chicken is browned with charred spots. It doesn’t need to be fully cooked through. Transfer to a plate.

Step 3

In a large deep skillet or pot, heat the butter and olive oil over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and golden.

Step 4

Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, paprika, and chili powder and toast for 30 seconds until very fragrant.

Step 5

Pour in the crushed tomatoes. Stir well and let the sauce simmer for 10 minutes, stirring occasionally, until thickened.

Step 6

Stir in the heavy cream and sugar. Add the seared chicken pieces and any juices from the plate. Simmer gently for 10 to 12 minutes until the chicken is cooked through and the sauce is rich and creamy. Season with salt to taste.

Step 7

Garnish with fresh cilantro and serve over steamed basmati rice.

My Tips

Marinate the Chicken Longer if You Can

30 minutes will work in a pinch, but if you can marinate the chicken for at least 4 hours, the difference is huge. The yogurt and lemon juice tenderize the meat while the spices soak deep into every piece.

Chicken thighs are already more flavorful than breasts, and a longer marinate makes them even better. Just don’t go past 8 hours or the yogurt can start to make the texture mushy.

Get Real Char on the Chicken

When you sear the chicken, make sure the pan is really hot and don’t overcrowd it. If you pile all the chicken in at once, the temperature drops and the pieces just steam instead of browning.

Work in two batches if needed. You want actual charred spots on the chicken, not just pale cooked meat. Those dark spots add a smoky flavor that’s a big part of what makes tikka masala taste right.

Also, pat the chicken pieces with a paper towel before they go in the pan. The yogurt marinade holds a lot of moisture, and removing some of it helps you get that sear faster.

Toast the Spices Before Adding Liquid

When you add the garam masala, cumin, paprika, and chili powder to the garlic and ginger, give them a full 30 seconds of stirring in the hot oil before you pour in the tomatoes. This step is easy to rush, but it matters a lot.

Toasting the spices in fat wakes up their flavor and makes the whole sauce taste deeper and more complex. You’ll know they’re ready when the smell hits you and it smells incredible. If you just dump them in with the tomatoes, the sauce will taste flat.

More Tasty Recipes

• Gluten Free Garlic Butter Naan
• Gluten Free Chicken Fried Rice
• Gluten Free Orange Chicken
• Gluten Free Spicy Roasted Chickpeas
• Gluten Free Cheesy Breadsticks

FAQ

Can I make this in a slow cooker or Instant Pot?

Yes, both work great. For a slow cooker, sear the chicken and cook the sauce base on the stove first, then combine everything in the slow cooker and cook on low for 3 to 4 hours. Stir in the heavy cream during the last 30 minutes so it doesn’t break down.

For an Instant Pot, use the saute function to brown the chicken and build the sauce, then pressure cook on high for 8 minutes with a quick release. Stir in the cream after releasing the pressure and let it simmer on saute mode for a couple of minutes until everything comes together.