Chicken Tikka Masala is a true invitation to travel to India, or so it seems. This renowned dish is said to have been invented in the UK in the 1960s by Indians living there. It's a fusion recipe, combining marinated and grilled chicken (Tikka) with classic curry. In this recipe, pieces of chicken are marinated and added to a creamy, spicy tomato-based sauce. This recipe is naturally gluten-free, making it perfect for those with intolerances. Enjoy it with basmati rice or gluten-free naan for a complete meal.

Chicken Tikka Masala: An Indian classic

India

Print the recipe

Pin Recipe

Preparation time 20 mins Cooking time 30 mins Rest time 1 hrs Total time 1 hr 50 mins

Difficulty: Beginner Servings: 4

Cooking method: Traditional

Ingredients

Servings

• For the marinade:

• 600g of chicken fillets (cut into cubes)

• 200 g of natural gluten-free yogurt

• 1 Tbsp lemon juice

• 1 tsp ground cumin

• 1 tsp of ground coriander

• 1 tsp paprika

• 1 tsp turmeric

• ^1/2 tsp chili powder ( _optional )

• Salt, pepper

• For the sauce:

• 2 tablespoons of vegetable oil or ghee

• 1 large onion, sliced

• 3 cloves of garlic, chopped

• 1 piece of fresh ginger (2 cm)

• 400g crushed tomatoes (canned or fresh)

• 200 ml coconut milk

• 1 tbsp of garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• ¹ ⁄ ₂ tsp turmeric

• Salt, pepper

• Fresh cilantro for garnish

Preparation

1. Prepare the marinade: In a large bowl, combine the yogurt, lemon juice, and all the spices. Add the chicken cubes and coat them well with the marinade. Cover and refrigerate for at least 1 hour (ideally 4 hours).
2. To cook the chicken: Preheat the oven grill or a hot skillet. Arrange the marinated chicken pieces on a baking sheet or grill them in the skillet. Cook them until lightly browned (they will finish cooking in the sauce). Set aside.
3. To prepare the sauce: Heat the oil or ghee in a large saucepan. Add the chopped onion and sauté until golden. Stir in the garlic and ginger, then sauté for another 2 minutes. Add the chopped tomatoes, garam masala, cumin, paprika, and turmeric. Simmer for 10 minutes over low heat. Pour in the coconut milk or cream, then stir well. Simmer for a further 5 minutes to thicken the sauce.
4. To assemble the dish: Add the grilled chicken pieces to the sauce.
5. Simmer over low heat for 10 minutes, stirring occasionally, so that the flavors blend perfectly.
6. To serve: Sprinkle with freshly chopped coriander and serve hot with basmati rice or gluten-free naan.

Keywords: Chicken tikka masala, gluten-free Indian recipe

Rate this recipe