Gluten-Free Tikka Masala
Indulge in the rich, comforting flavors of Gluten-Free Tikka Masala, a delicious twist on the classic Indian dish that's perfect for those avoiding gluten. This recipe combines tender, marinated chicken thighs—or tofu for a vegetarian option—with a creamy, spiced tomato and coconut milk sauce, offering the perfect balance of bold spices like garam masala, cumin, and turmeric. With just 20 minutes of prep and minimal effort, this dish lets you enjoy authentic flavors from the comfort of your home. Pair it with steamed rice or gluten-free naan for a wholesome, satisfying meal that's sure to impress. Ideal for dinner parties or weeknight meals, this gluten-free version of a beloved favorite is as versatile as it is delicious!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs (or tofu for vegetarian option)
- 120 ml Greek yogurt (gluten-free, plain)
- 1 tablespoon Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or coconut)
- 1 large Onion, finely chopped
- 400 ml Tomato puree (gluten-free)
- 200 ml Coconut milk (unsweetened and gluten-free)
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
In a medium bowl, combine Greek yogurt, lemon juice, half of the minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, and salt.
Add the chicken thighs (or tofu) to the marinade, mix well to coat, and refrigerate for at least 30 minutes, or up to overnight for better flavor.
Heat a large skillet or pan over medium heat with 1 tablespoon of oil. Sear the chicken pieces (or tofu) until browned on both sides but not fully cooked through. Remove from the pan and set aside.
In the same pan, add the remaining oil and sauté the chopped onion until translucent, about 5 minutes.
Stir in the remaining garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the tomato puree to the pan and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Pour in the coconut milk and mix well. Bring the sauce to a gentle simmer.
Return the seared chicken (or tofu) to the pan, making sure it is fully submerged in the sauce. Cover and cook for 15-20 minutes, or until the chicken is cooked through (or tofu is tender).
Adjust salt and seasoning if needed.
Garnish with freshly chopped cilantro, if desired, and serve hot with steamed rice or gluten-free naan.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 29.9 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
