Gluten-Free Chicken Tikka Masala with Basmati Rice

Why You’ll Love This Recipe

• Restaurant-level chicken tikka masala made entirely with certified gluten-free ingredients.
• Velvety, gently spiced tomato-cream sauce that’s rich but balanced.
• Fast marinade and straightforward steps perfect for weeknights.
• Customizable heat and dairy options without sacrificing flavor.

Grocery List

• Produce: Garlic, ginger, 1 large yellow onion, lemons, fresh cilantro
• Dairy: Plain Greek yogurt (gluten free), heavy cream, unsalted butter, ghee
• Pantry: Boneless skinless chicken thighs, basmati rice, tomato paste (gluten free), crushed tomatoes, neutral oil, kosher salt, sugar
• Spices (certified gluten-free): Garam masala, ground cumin, ground coriander, turmeric, Kashmiri chili powder (or paprika), optional cayenne

Full Ingredients

For the Yogurt-Marinated Chicken (Gluten Free)

• 1.75 lb (800 g) boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces
• 3/4 cup plain whole-milk Greek yogurt (gluten free)
• 2 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 4 garlic cloves, grated
• 2 tsp gluten-free garam masala
• 1 tsp ground cumin (gluten free)
• 1 tsp ground coriander (gluten free)
• 1 tsp Kashmiri chili powder (or sweet paprika), plus a pinch cayenne for heat (optional)
• 1 tsp kosher salt
• 1 tbsp neutral oil (avocado, canola, or sunflower)

For the Sauce (Gluten Free)

• 2 tbsp ghee (or unsalted butter) + 1 tbsp neutral oil
• 1 large yellow onion, finely diced (about 1.5 cups)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste (gluten free)
• 28 oz (796 g) can crushed tomatoes
• 1.5 tsp gluten-free garam masala
• 1 tsp ground cumin (gluten free)
• 1 tsp ground coriander (gluten free)
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chili powder (or sweet paprika)
• 1 tsp sugar
• 1 tsp kosher salt, plus more to taste
• 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 tbsp unsalted butter
• 1/2 cup water or gluten-free chicken stock, as needed to thin

For the Basmati Rice (Gluten Free)

• 1.5 cups basmati rice
• 2.25 cups water
• 1 tbsp ghee or unsalted butter
• 1/2 tsp kosher salt
• Optional: 2 green cardamom pods or 1 bay leaf

To Serve

• Fresh cilantro leaves, chopped
• Lemon wedges

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, whisk yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, Kashmiri chili powder, salt, and oil until smooth. Add the chicken pieces and toss to coat thoroughly, making sure every surface is covered. Cover and refrigerate for at least 30 minutes (for best flavor, 2–8 hours; up to 24 hours). This marinade tenderizes and seasons the chicken.

Step 2: Cook the basmati rice

Rinse the basmati rice under cold water until it runs mostly clear (about 60 seconds). Combine rice, water, ghee, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and rest, covered, for 10 minutes to steam. Fluff with a fork and keep covered until serving.

Step 3: Sear the marinated chicken

Heat 1 tbsp neutral oil and 1 tbsp ghee in a large skillet or Dutch oven over medium-high heat. Lift chicken from the marinade, letting excess drip off. Sear in batches without crowding, 4–5 minutes per side, until well browned and the thickest pieces reach about 160°F. Transfer to a plate; the chicken will finish cooking in the sauce to 165°F. Discard any remaining marinade.

Step 4: Build the flavor base

Lower heat to medium. Add 1 tbsp ghee to the same pan. Sauté the onion with a pinch of salt, stirring often, until soft and golden, 6–8 minutes. Add garlic and ginger; cook 1 minute until fragrant. Stir in tomato paste; cook 1 minute until deep brick red and caramelized. Sprinkle in garam masala, cumin, coriander, turmeric, and Kashmiri chili; cook 30 seconds to bloom the spices.

Step 5: Simmer the tomato sauce

Stir in crushed tomatoes, sugar, 1 tsp salt, and 1/2 cup water (or gluten-free stock). Bring to a gentle simmer, partially cover, and cook 10 minutes, stirring occasionally, until slightly thickened and the raw tomato flavor mellows.

Step 6: Finish with cream and butter; add chicken

Reduce heat to low. Stir in heavy cream and 2 tbsp butter until the sauce is silky and orange-red. Return the seared chicken and any accumulated juices to the pan. Simmer gently 5–7 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F and the sauce clings nicely. Adjust seasoning with salt and a squeeze of lemon to brighten.

Step 7: Plate and serve

Spoon fluffy basmati rice into warm bowls. Ladle chicken tikka masala over the top. Garnish with chopped cilantro and an extra drizzle of cream if you like. Serve with lemon wedges for freshness.

Pro Tips

• Use certified gluten-free garam masala and spices, and check labels on tomato paste, yogurt, and stock to avoid hidden gluten and cross-contact.
• For extra char: broil marinated chicken on a foil-lined sheet 6 inches from the heat, 8–10 minutes, turning once, to 165°F; then add to the sauce.
• Ultra-smooth sauce: blend with an immersion blender before adding cream, or strain through a fine mesh sieve.
• Color vs. heat: Kashmiri chili adds vibrant color with moderate heat; bump spice with a pinch of cayenne only if desired.
• Don’t boil after adding cream—keep the sauce at a gentle simmer for the silkiest texture.

Variations

• Dairy-Free: Use full-fat coconut yogurt in the marinade, coconut milk in the sauce, and neutral oil instead of ghee/butter.
• Lighter: Use chicken breast (cut into 1-inch pieces) and simmer gently to avoid drying; swap half the cream for evaporated milk.
• Vegetarian: Replace chicken with 16 oz firm tofu (pressed, cubed) or 1 medium cauliflower (florets roasted until tender and browned) and proceed with the sauce.

Storage & Make-Ahead

Marinate the chicken up to 24 hours in advance. The finished curry keeps 4 days in the refrigerator in an airtight container; reheat gently over low heat, adding a splash of water if needed. Freeze curry (without rice) up to 2 months; thaw overnight in the refrigerator before reheating. Cooked basmati rice keeps 4 days chilled; reheat covered with a sprinkle of water.

Nutrition (per serving)

Approximate values with rice: 980 calories; 38 g protein; 46 g fat; 104 g carbohydrates; 5 g fiber; 11 g sugar; 850 mg sodium. Estimates only; actuals vary by ingredients and portion size.