Gluten Free Chicken Tikka Masala
weeknight fav | meal prep
Let’s reset expectations: Chicken Tikka Masala isn’t a special-occasion-only, three-hour, spice-cabinet stress test. It’s actually very doable — even on a weeknight — and fully compatible with a gluten free kitchen.
This is one of those high-return recipes: bold flavor, rich sauce, and “you clearly know how to cook” energy, without complicated steps or chef theatrics.
Tender chicken, a layered tomato-cream sauce, and warm spices that make your kitchen smell intentional — not experimental. Serve it with gluten free naan and yes, you’ll be scraping the pan. Professionally speaking, that’s called quality control.
Gluten Free Chicken Tikka Masala (Better Than Takeout)
This gluten free Chicken Tikka Masala delivers restaurant-level flavor with simple pantry spices and a creamy, balanced sauce. Serve it over jasmine rice with warm gluten free naan and prepare for silence at the table — the good kind.
Why You’ll Love This Recipe
- Naturally gluten free
- Deep, layered flavor without complicated steps
- Creamy tomato curry sauce
- Weeknight doable
- Excellent for leftovers
- Perfect with rice + gluten free naan
Chef Tips
- Chicken thighs = juicier, more forgiving
- Don’t skip the marinade — it builds depth fast
- Toasting spices matters
- Coconut milk keeps it dairy free + silky
Sauce thickens as it rests — bonus texture
More recipes to love.
Easy Variations
- Swap chicken for chickpeas for vegetarian
- Use shrimp for a faster version
- Add spinach at the end for color + nutrients
- Make it spicier with cayenne or extra chili flakes
Meal Prep Notes
- Keeps 4–5 days refrigerated
- Flavor improves overnight
- Freezes well
- Reheats beautifully
- Perfect batch-cook recipe
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Gluten Free Chicken Tikka Masala
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Diet: Gluten-Free
Description
This gluten free chicken tikka masala is rich, creamy, and full of bold spice. Easy to make at home and perfect with jasmine rice and gluten free naan.
Ingredients
- 1 1/2 - 2 pounds boneless chicken breasts and thighs*
- 3/4 cup greek yogurt
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 lemon, juiced
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon each, salt and black pepper
- 2 tablespoon olive oil
- 1 medium-large shallot, minced
- 2 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon each, salt and pepper (more to taste if needed)
- 1 8 oz. can crushed tomatoes or tomato sauce
- 1 cup unsweetened coconut milk or coconut cream
- 1/2 teaspoon hot sauce or red pepper flakes (more if desired)
- jasmine rice
- cooked carrots
- gluten free naan
- fresh cilantro and/or parsley, roughly chopped
Get Recipe Ingredients
Instructions
Prepare the marinade
- Place all the ingredients, chicken through salt and pepper in a bowl. Mix everything so the spices are fully combined and the chicken is coated.
- Let sit or at least 30 minutes (or up to 2 hours).
Cook the chicken
- Preheat your oven to 425 degrees. Place the chicken pieces on a baking sheet tray – spray with avocado oil or drizzle with olive oil before hand. Seperate the chicken so that each piece has a little room.
- Cook the chicken for 12 minutes. Turn the broiled on and cook for 4 minutes (watch the tray so that the chicken doesn’t burn – a nice toasty brown is what you want). Remove from the oven.
To make the sauce
- In a medium to large saute pan (large enough to hold all the chicken, carrots* and sauce) saute the olive oil, shallot, garlic, ginger, coriander, garam masala, turmeric, smoked paprika and salt and pepper over medium heat. Cook while stirring occasionally for 4-6 minutes or until the shallots are softened.
- Pour in the tomatoes and coconut milk. Bring to a low simmer for 4 minutes. Turn the heat off. Add in the hot sauce or red pepper flakes. Taste test – you may want to add more salt at this point.
- Transfer the cooked chicken into the sauce. Mix to coat the chicken with the sauce. If you have cooked carrots, add them at this point. Garnish with cilantro and/or parsley and serve.
Notes
- I like using a combinations of chicken breasts and thighs. Cutting the breast peices in 1 1/2-2 inch pieces ensures the meat won’t dry out. The thighs give a richer flavor and will always stay juicy and moist in the sauce. You don’t need to do a combination – 1 works just great.
- While the chicken marinates – I like to steam my rice and make the sauce.
- Prep Time: 45
- Cook Time: 20
- Category: chicken, Dinner
- Method: oven, Roasting, Sautéing
- Cuisine: Indian
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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