This Chicken Tikka Masala is a longtime favorite, adapted from a recipe by Aarti Sequeira on the Food Network to make it simpler and gluten-free.
Fun note: Chicken Tikka Masala is often credited as a dish invented in the U.K., frequently traced to an Indian restaurant in Glasgow.
Article courtesy of Mary Fran Wiley, Even Curiouser
Sometimes we speak in code. Especially when dining in public.
Look at my text messages, emails or the nicknames I give people and you might think many of my friends don’t go by their given names. Nicknames make stories easier to tell — Blondie, Mr. Austen, Moonshine, The Professor, Mr. Breakfast, The Tall One — each name instantly clarifies who I mean without stopping to describe them.
For storytelling, nicknames are practical. They spare me from sorting through dozens of similar-sounding names, and they add a little charm to the way I remember people.
I’m sure everyone in my world has a nickname assigned for the purposes of telling a good story. The names quickly identify whether it was the person who quoted Jane Austen or the one who’s still taller than me even in my highest heels.
Creating this gluten-free Chicken Tikka Masala recipe:
This version exists because of my best friend — the person who introduced me to Indian food on a cold November night almost ten years ago on a nearly deserted campus. That friend gave Mr. Breakfast his nickname, convinced me to fly to New York for a visit while he was in town from London, and taught me to recognize the small pleasures of sharing new flavors with good company.
So let’s get cooking.
What you need to make this Chicken Tikka Masala recipe:
- Plain yogurt
- Fresh ginger or ginger paste
- Garlic
- Kosher salt
- Freshly ground black pepper
- Boneless, skinless chicken thighs
- Olive oil
- Butter
- Jalapeño or serrano peppers
- Tomato paste
- Garam masala
- Paprika
- Diced tomatoes (canned)
- Dried fenugreek leaves (optional)
- Milk
- Fresh cilantro for garnish
- Rice for serving
Making Chicken Tikka Masala:
This creamy, mildly spicy tomato-based curry is reliably popular whenever I make it. It isn’t a diet-friendly dish, but it’s worth an occasional indulgence — and you can always pair it with a big salad or extra greens to balance the meal. It’s not an heirloom family recipe; it’s simply a well-rounded, approachable dish that’s quite manageable after a busy day.
Chicken Tikka Masala Recipe: Gluten-Free
Author: Mary Fran Wiley
Summary: I adapted this recipe from Aarti Sequeira’s version on the Food Network to be easier and gluten-free. For best flavor, marinate the chicken overnight; if you’re short on time, 30 minutes will still work.
Prep Time: 10 mins Cook Time: 35 mins Marinating: 30 mins (or overnight)
Servings: 4 Calories per serving: 323 kcal
Ingredients
Marinade:
- 1 cup plain yogurt, whisked until smooth
- 1 tablespoon grated fresh ginger (or ginger paste)
- 3 cloves garlic, pressed or finely minced (or 3 tbsp pre-minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork and cut into 1–2″ cubes
Sauce:
- 2 teaspoons olive oil
- 3 tablespoons butter
- 6 large cloves garlic (or 6 tbsp pre-minced garlic)
- 2-inch piece fresh ginger, minced (or 2 tbsp ginger paste)
- 1 jalapeño or 2 serrano peppers, minced
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 1 (14.5 oz) can diced tomatoes
- 1½ teaspoons kosher salt
- 1 to 2 cups water, as needed
- Oil for grilling the chicken
- 1 tablespoon dried fenugreek leaves (optional)
- 1/4 cup milk
- 1/4 cup plain yogurt
- Minced fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Whisk the marinade ingredients together. Add the chicken pieces and toss until well coated.
- Place the chicken and marinade in a resealable bag or covered container and refrigerate for at least 30 minutes, preferably overnight.
- When ready to cook, measure and prepare all ingredients so everything is within reach (mise en place).
- Heat a large skillet over medium heat and add the olive oil and butter. When the butter melts, add the ginger, garlic and jalapeño.
- Sauté until the garlic and ginger begin to brown lightly at the edges.
- Stir in the tomato paste and cook until its color deepens, about 3 minutes.
- Add the garam masala and paprika and sauté for about one minute to bloom the spices.
- Add the diced tomatoes, salt and about 2/3 cup water. Bring to a boil, then reduce to a low simmer and cook until the sauce thickens, about 20 minutes. Add a bit more water if needed, but don’t make it soupy.
- While the sauce simmers, heat a grill pan or second skillet over high heat and lightly brush with oil.
- Shake off excess marinade and place the chicken on the hot pan. Sear until charred in spots, about 2 minutes per side. The chicken may be slightly undercooked; it will finish in the sauce.
- Blend the sauce until smooth using a blender, food processor, or an immersion blender if the pan is deep enough. Return the sauce to the skillet and bring to a gentle boil.
- Add the seared chicken to the sauce, reduce heat to a simmer, and cook for about 10 minutes until the chicken is cooked through.
- Stir in the milk and the additional 1/4 cup yogurt to finish the sauce for a creamy texture.
- Garnish with minced cilantro and serve over rice.
Notes
For best flavor, marinate the chicken overnight. If you decide to prepare this at dinner time, a 30-minute marinade still adds good flavor.
Nutrition (approximate per serving)
Calories: 323 kcal · Carbohydrates: 14 g · Protein: 29 g · Fat: 17 g · Saturated Fat: 8 g · Sodium: 1910 mg · Fiber: 2 g · Sugar: 8 g
Recipe adapted from Aarti Sequeira (Food Network)
Serve your Chicken Tikka Masala with this: Ming Tsai’s 50/50 Rice
Ming Tsai’s steamed rice, made from a 50/50 mix of brown and white rice, pairs beautifully with this sauce. It’s simple to prepare and rounds out the meal.
Try this too: Gluten-Free Mujaddara Recipe (Lentils and Rice)
This gluten-free mujaddara is a simple, economical dish of spiced rice and lentils. It’s adapted from a Jamie Magazine recipe and makes a healthy, satisfying side or main course.