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–+ servings

Gluten Free Chicken Tikka Masala

This gluten free chicken tikka masala delivers bold, aromatic flavor with a rich and creamy sauce. It's a comforting classic worth making at home.
Gluten Free Chicken Tikka Masala
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 435 kcal
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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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Pour in the crushed tomatoes. Stir well and let the sauce simmer for 10 minutes, stirring occasionally, until thickened.
  • 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.
  • Garnish with fresh cilantro and serve over steamed basmati rice.

Nutrition

Serving: 1servingCalories: 435kcalCarbohydrates: 12gProtein: 35gFat: 27g
Keyword chicken tikka masala, creamy tomato sauce, curry, gluten-free
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