Chicken Tikka Masala {Gluten Free}
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Chicken in a Creamy Tomato Curry also known as Chicken Tikka Masala is like heaven for your tastebuds straight from India. Acidic and creamy with a hit of heat make this the perfect comfort food. It's like a flavor explosion in your mouth.
  • For the Chicken:
  • 1 Lb Chicken Thighs, skinless, boneless and chopped
  • ½ Cup Yogurt ( or dairy free yogurt)
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Garam Masala or Curry Powder
  • For the Sauce:
  • 1 Cup Onion, diced
  • 5 Cloves Garlic, minced
  • 1 Inch Fresh Ginger, grated
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter or Coconut Oil (if dairy free)
  • 1 Tablespoon Garam Masala or Curry Powder (make your own here)
  • 2 Tablespoons Tomato Paste
  • 2 (14.5 oz) Cans of Tomato Sauce or 8 Fresh tomatoes run through the blender
  • 1 Cup Water or Chicken Stock
  • ⅔ Cup Cream or Coconut Milk (if dairy free)
  • Cooked Rice or Grated Cauliflower if you wanted to go Low Carb
  • cilantro if desired for garnish (I'm not a fan, so I leave it out)
  1. To get this party started chop up the chicken and add it to a resealable bag with the other marinade ingredients (yogurt, masala/curry and pepper). Seal the bag and squish it all around, so the chicken is coated then let it marinade in the fridge for at least 30 min or overnight.
  2. In a medium stock pan add the butter, olive oil and onions and cook over high heat. Allow the onions to brown they will not be evenly caramelized and that's ok. Once the onions are browned add the garlic and ginger cooking for another minuet until fragrant. Next add the tomato paste and cook for another minuet, so that the tomato paste has darkened in color about 3 minuets. Add the garam masala and sauté for an addition minuet to allow the flavors to develop.
  3. Slowly add the water and tomato sauce to the pan. Cover and simmer over low heat; stirring occasionally. While that is cooking let's get the rice and chicken started.
  4. Heat the broiler or the grill. I used the broiler because it was easier. Line a pan with foil paper and place the marinated chicken on the pan. Broil for about 5 min until browned then stir the chicken around and broil for another 5 min. The chicken might not be completely cooked through at this point and thats ok.
  5. Remove the sauce from the heat and using an emulsion blender blend the sauce until smooth. If you don't have a hand emulsion blender you can use your blender. * CAUTION when placing hot things in the blender be sure to cover the lid with a cloth and crack the lid slightly because the heat from the sauce will cause the lid to literally explode off creating literally a HOT mess.
  6. Return the sauce the pan and add in the broiled chicken with the juices. Cook over medium heat for an additional 10 minuets then remove from the heat and add the cream.
  7. Serve the Chicken Tikka Masala over rice. I love to scoop it up with a great piece of GF naan too! I hope you enjoy this cozy Indian meal as much as we did! For a Low- Carb twist just grate a bit of cauliflower and steam it to make a rice substitute. If you think that this Chicken Tikka Masala is good the first night just wait until you have the leftovers tomorrow; that is if you have any leftover ;)
Recipe by Sassy Southern Yankee at