Gluten-Free Chicken Tikka Masala (Dairy-Free)

With tender, spiced chicken chunks in a rich and creamy tomato-based sauce, this gluten-free chicken tikka masala is perfect over a bed of fluffy basmati rice. It’s the ideal savory main dish that is sure to satisfy your Indian food cravings. Plus, it’s dairy-free too!

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Chicken lovers, this one’s for you:

It’s hard not to love chicken (I know, because my family’s very big on anything chicken!). And if you are sick of the plain and boring chicken recipes, I’ve got a very flavorful one that is perfect for satisfying your cravings (especially if you like spice!).

‘Tikka‘ means chunks, and ‘masala‘ means spice, so as you can infer from the name ‘chicken tikka masala‘ – chunks of chicken and plenty of spices are involved!

But to be a little more descriptive, think chicken pieces that have been marinated in a spiced yogurt mixture, then cooked before being tossed in a creamy tomato-based sauce that is so full of taste!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients to make gluten-free chicken tikka masala are easily accessible at the local grocery store (nothing fancy required!).
• Super Easy to Make: With just 10 minutes prep time, before letting the chicken marinade, preparing this chicken dish is uncomplicated.
• Totally Gluten-Free & Dairy-Free: The best part is that this Indian chicken dish is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free chicken tikka masala recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken breast, but you may also use boneless, skinless chicken thighs if you prefer.
• Yogurt: To keep this recipe dairy-free, I’m using plain dairy-free yogurt. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
• Garlic and Ginger: Garlic and ginger are essential ingredients in this dish (as in any Asian kitchen), as it provides depth of flavor that is hard to beat. Make sure to use fresh minced garlic for the best taste.
• Spices: The main spices that really add layers of flavor to chicken tikka masala are garam masala, ground coriander, ground cumin and ground paprika. I would not substitute any of these.
• Tomato Passata: Tomato passata (tomato puree) is not the same as tomato sauce nor is it tomato paste, as tomato passata is strained uncooked tomatoes, whereas tomato sauce involves cooking the tomatoes until they are reduced to a thicker sauce.
• Heavy Cream: I used dairy-free heavy cream (or coconut cream) in place of traditional heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

How to Make Gluten-Free Chicken Tikka Masala:

Prepare Marinade: In a large bowl, combine the marinade ingredients (dairy-free yogurt, garlic, ginger, garam masala, salt, coriander, cumin, paprika, black pepper, and lemon juice). Mix well to form a marinade.

Marinate Chicken Cubes: Add the chicken chunks to the marinade, stir to coat evenly, cover with plastic wrap, and refrigerate for 2–3 hours.

Dish by Dish Tips:

• Thicker Sauce? If you prefer the sauce a little thicker, you can simply let the sauce cook for a few more minutes over low heat to thicken it until it reaches the consistency you enjoy.
• Smoother Sauce: If you wish to have a smoother sauce (and don’t want the feel the pieces of onions), you can blend the sauce with an electric blender or an immersion blender instead.
• Serve With: I recommend eating this gluten-free chicken tikka masala with freshly cooked basmati rice, or this gluten-free garlic naan (the delicious tikka masala sauce deserves some carbs!). Alternatively, you can enjoy it with cauliflower rice for a low-carb option instead.

Other Gluten-Free Chicken Recipes to Make:

• Easy Butter Chicken (Gluten-Free, Dairy-Free)
• Chicken Curry (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Marry Me Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Main Dishes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Chicken Tikka Masala (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

With tender, spiced chicken chunks in a rich and creamy tomato-based sauce, this gluten-free chicken tikka masala is perfect over a bed of fluffy basmati rice. It’s the ideal savory main dish that is sure to satisfy your Indian food cravings. Plus, it’s dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

Ingredients:

• 1.5 pounds boneless, skinless chicken breast (cut into 1-inch cubes)
• 1/2 cup plain dairy-free yogurt
• 1 tablespoon minced garlic
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/3 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 tablespoon lemon juice

For the Sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 teaspoon ginger paste
• 1 tablespoon minced garlic
• 1/2 teaspoon paprika
• 1 2/3 cups tomato passata (tomato puree)
• 1/3 cup dairy-free heavy cream

For Serving (Optional):

• Cooked basmatic rice
• Fresh cilantro

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Instructions

1. Prepare Marinade: In a large bowl, combine the dairy-free yogurt, garlic, ginger, garam masala, salt, coriander, cumin, paprika, black pepper, and lemon juice. Mix well to form a marinade.
2. Marinate Chicken Cubes: Add the chicken chunks to the marinade, stir to coat evenly, cover with plastic wrap, and refrigerate for 2–3 hours.
3. Cook Onion, Garlic and Spices: While the chicken marinates, prepare the sauce. Heat olive oil in a skillet over low heat. Sauté the onion for 5–6 minutes until soft. Add the garlic and cook for 1 more minute. Stir in the ginger paste and paprika. Cook for another minute to release the aroma of the spices.
4. Add Tomato Passata: Pour in the tomato passata, stir, and simmer for 7 minutes until slightly thickened.
5. Cook Chicken: In a separate pan, cook the marinated chicken over medium heat for 6–7 minutes, stirring occasionally, until golden.
6. Add Tomato Sauce Mixture: Add the tomato sauce from the other skillet to the pan with the chicken, stir to combine, and simmer for 10 more minutes to blend the flavors.
7. Add Cream: Pour in the cream, stir, and cook for another 5 minutes. If the sauce is too thin, continue cooking for a few more minutes until it thickens.
8. Serve and Enjoy: Serve hot with rice, fresh cilantro, and vegetables if desired.

Notes

Chicken: I used boneless, skinless chicken breast, but you may also use boneless, skinless chicken thighs if you prefer.

Yogurt: To keep this recipe dairy-free, I’m using plain dairy-free yogurt. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Garlic and Ginger: Garlic and ginger are essential ingredients in this dish (as in any Asian kitchen), as it provides depth of flavor that is hard to beat. Make sure to use fresh minced garlic for the best taste.

Spices: The main spices that really add layers of flavor to chicken tikka masala are garam masala, ground coriander, ground cumin and ground paprika. I would not substitute any of these.

Tomato Passata: Tomato passata (tomato puree) is not the same as tomato sauce, as tomato passata is strained uncooked tomatoes, whereas tomato sauce involves cooking the tomatoes until they are reduced to a thicker sauce.

Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

• Prep Time: 10 mins
• Marinating Time: 2 hours
• Cook Time: 40 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian