Posted On · Updated On
Gluten Free Advice + ExpertsMain Dishes
Jump to Recipe Print Recipe
This Chicken Tikka Masala recipe is a favorite, adapted from one by Aarti Sequeira from Food Network to be a bit easier and gluten-free too.
Fun fact: Chicken Tikka Masala – the non-Indian Indian dish that everyone loves, is a Scottish invention created by an Indian restaurant owner in Glasgow.
Article Courtesy: Mary Fran Wiley,Even Curiouser
Sometimes we speak in code. Especially when dining in public.
If you were to look at my text messages, emails or the nicknames assigned to people, you might think that half the people I know don’t have actual names. Or that I have friends who fancy themselves celebrities on a mission to have the cleverest of names. Maybe you would think I was a secret agent (actually, it would be pretty cool if you thought that).
Blondie. Mr. Austen. Moonshine. The Professor. Mr. Breakfast. The Tall One.
I am fairly certain that every person in my life has a nickname for the purposes of story telling. The names clarify if it was the guy who quoted you Jane Austen or if it was the one you are still a head shorter than when you have on your tallest stilettos. Which is totally better than having to remember if the Jim was the tall guy or if the ridiculously smart guy who was showing off his knowledge of classic English literature was Mike.
Creating this gluten-free Chicken Tikka Masala recipe:
This gluten-free Chicken Tikka Masala recipe is because of the BFF. The friend who introduced me to Indian food a cold night in November on an all but deserted U of I campus nearly 10 years ago. The one who came up with the nickname for Mr. Breakfast. The one who dragged me all the way to New York just so I could visit with him while he was in the states from London. (And decided that my pick of a macaroni & cheese restaurant was an alright pick because they had an Indian inspired variety).
So let's get cooking.
What you need to make this Chicken Tikka Masala recipe:
- plain yogurt
- fresh ginger
- garlic
- kosher salt
- freshly ground black pepper
- boneless, skinless chicken thighs
- olive oil
- butter
- jalapeno or serrano peppers
- tomato paste
- garam masala
- paprika
- diced tomatoes
- dried fenugreek leaves
- milk
- fresh cilantro, for garnish
- rice for serving
Making Chicken Tikka Masala:
This creamy, spicy tomato dish is always a hit when I make it – even if it isn’t the most resolution-friendly dinner. (You can always balance it with a big salad or some extra kale in your smoothie). This isn’t an old family recipe or something that tastes like childhood. It is simply a good dish that despite its multiple parts is actually pretty easy to put together – easy enough to make after a full day of work.
Chicken Tikka Masala Recipe: Gluten-Free
Mary Fran Wiley
Chicken Tikka Masala is one of my favorite dishes (even if it isn’t totally authentic). Because I don’t have an old family recipe for this treat, I adapted one by Aarti Sequeira from Food Network.
For best results, marinate the chicken starting the night before. If you decide at 6pm that this is what you want for dinner, you can get away with only marinating the chicken for half an hour.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Marinating Time 30 minutes mins
Course Main Course
Cuisine British, Indian
Servings 4 servings
Calories 323 kcal
Ingredients
Marinade:
- 1 cup plain yogurt whisked until smooth
- 1 tablespoon grated fresh ginger I use the pre-made paste
- 3 cloves garlic, put through a garlic press or finely minced 3T if you use the pre-minced kind
- 1 teaspoon kosher salt
- ½ 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 6T of the pre-minced garlic
- 2- inch fresh ginger, minced 2T ginger paste
- 1 jalapeno or 2 serrano peppers
- 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
- Oil for grilling
- 1 tablespoon dried fenugreek leaves optional
- ¼ cup milk
- ¼ cup plain yogurt
- Minced fresh cilantro for garnish
- Cooked rice for serving
Instructions
Whisk together the marinade ingredients and toss the chicken thighs in the mixture to coat.
Put the marinade and the thighs into a ziplock and let them sit for at least 30 minutes, although overnight is best.
When you are ready to make the dish, measure out all of your ingredients and prepare a mise en place. It will help you stay organized as you go.
Place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the ginger, garlic and jalapeño.
Sauté until the garlic and ginger mixture is starting to look lightly browned around the edges.
Stir in the tomato paste and cook until the red of the tomato paste deepens, about 3 minutes.
Next, stir in the garam masala and the paprika. Sauté them for about a minute to draw the flavor out of the spices
Add the tomatoes, salt, and ⅔ cup water.
Bring the sauce to a boil, and then reduce the temperature so the sauce is just at a simmer. Cook the sauce until thickened, about 20 minutes. (You may need more water, but you don’t want it to be too soupy either)
While your sauce is simmering, heat a grill pan or second skillet on high heat.
When the pan is hot, lightly brush it with oil.
Place the chicken on the grill, shaking off some of the excess marinade. Cook the chicken until it’s charred, about 2 minutes on each side. (The chicken will be a little undercooked, that is OK, it will finish cooking in the sauce).
Blend the sauce until smooth with your preferred method (blender, food processor or immersion blender -if your skillet is deep enough). Return the sauce to the skillet and bring it back to a boil. Add the chicken and take the heat down to a simmer.
Cook the chicken and sauce for about 10 more minutes.
Stir in the milk and yogurt.
Garnish with minced fresh cilantro, and serve over rice.
Notes
For best results, marinate the chicken starting the night before. If you decide at 6pm that this is what you want for dinner, you can get away with only marinating the chicken for half an hour.
Nutrition
Calories: 323kcalCarbohydrates: 14gProtein: 29gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 107mgSodium: 1910mgPotassium: 919mgFiber: 2gSugar: 8gVitamin A: 1170IUVitamin C: 20mgCalcium: 173mgIron: 2mg
Keyword chicken recipes, gluten-free, rice
Recipe adapted from Aarti Sequeira, Aarti Parrti on the Food Network
Serve your Chicken Tikka Masala with this: Ming Tsai's 50/50 Rice
Ming Tsai shared hisHouse Steamed Rice recipe, made with 50/50 Brown & White Rice. It's super easy & so delicious!
Try this too: Gluten-Free Mujaddara Recipe (Lentils and Rice)
This Gluten-Free Mujaddara recipe is adapted from a Jamie Magazine recipe byJamie Oliver. This recipe for spiced rice and lentils is simple, inexpensive and delicious (and fairly healthy!)
You May Also Like
- The Most Common Cooking Mistakes!
- Sweet Cravings: Adventures In Writing A Cookbook (My First!)
- Restaurant Etiquette: The Send-Back
- AN OUT-OF-SHAPE CELIAC VS. PURE BARRE | Erica,…
« Gluten-Free Zucchini Bread from A Girl Defloured
How to Make Perfect Strawberry Macarons »
