Chicken Tikka Masala is a real invitation to travel to India, or so one might think. This famous dish is said to have been invented in the United Kingdom in the 1960s by Indians living there. It's a fusion recipe, between marinated and grilled chicken (Tikka) and classic curry. In this recipe, chicken pieces are marinated and added to a creamy, spicy tomato-based sauce. This recipe is naturally gluten-free so perfect for those with intolerances. Enjoy 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

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the marinade:

• 600 g chicken fillets (cut into cubes)

• 200 g of natural gluten-free yogurt

• 1 Tbsp lemon juice

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika

• 1 tsp turmeric

• ¹ ⁄ ₂ tsp chili pepper (optional)

• Salt, pepper

• For the sauce:

• 2 tbsp vegetable oil or ghee

• 1 large onion, chopped

• 3 cloves of garlic, chopped

• 1 piece of fresh ginger (2 cm)

• 400 g crushed tomatoes (canned or fresh)

• 200 ml coconut milk

• 1 tbsp garam masala

• 1 tsp cumin powder

• 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 let sit in the refrigerator for at least 1 hour (ideally 4 hours).
2. Cook the chicken: Preheat the oven grill or a hot pan. Arrange the marinated chicken pieces on a plate or grill them in the pan. Cook them until lightly browned (they will finish cooking in the sauce). Reserve.
3. Prepare the sauce: Heat the oil or ghee in a large saucepan. Add the chopped onion and fry until golden brown. Stir in the garlic and ginger, then sauté for an additional 2 minutes. Add the crushed tomatoes, garam masala, cumin, paprika and turmeric. Leave to simmer for 10 minutes over low heat. Pour in the coconut milk or cream, then mix well. Simmer for another 5 minutes to thicken the sauce.
4. 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. Serve: Sprinkle with chopped fresh cilantro and serve hot with basmati rice or gluten-free naan.

Keywords: Chicken tikka masala, gluten-free Indian recipe

Rate this recipe: