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
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Chicken Marinade
- 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
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