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!
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
- 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
- Cooked basmatic rice
- Fresh cilantro
Instructions
- 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.
- Marinate Chicken Cubes: Add the chicken chunks to the marinade, stir to coat evenly, cover with plastic wrap, and refrigerate for 2–3 hours.
- 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.
- Add Tomato Passata: Pour in the tomato passata, stir, and simmer for 7 minutes until slightly thickened.
- Cook Chicken: In a separate pan, cook the marinated chicken over medium heat for 6–7 minutes, stirring occasionally, until golden.
- 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.
- 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.
- 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
