Gluten-Free Chicken Tikka Masala

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil 2 tbsp olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated 1 tbsp fresh ginger, grated
• 1 tsp garam masala 1 tsp garam masala
• 1 tsp ground cumin 1 tsp ground cumin
• 0.5 tsp ground turmeric 0.5 tsp ground turmeric
• 0.25 tsp cayenne pepper (optional) 0.25 tsp cayenne pepper (optional)
• 1 can (15 oz) crushed tomatoes 1 can (15 oz) crushed tomatoes
• 0.5 cup full-fat coconut milk (from a can) 0.5 cup full-fat coconut milk (from a can)
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 1 tbsp GF tamari or coconut aminos 1 tbsp GF tamari or coconut aminos
• 1 tsp sugar (optional, to balance acidity) 1 tsp sugar (optional, to balance acidity)
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 2 tbsp water 2 tbsp water
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Instructions

1. 1

   In a medium bowl, toss the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Ensure each piece is lightly coated. Set aside to marinate while you prepare the sauce base.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.

3. 3

   Reduce the heat to medium and add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for about 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn them.

4. 4

   Stir in the garam masala, cumin, turmeric, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Pour in the crushed tomatoes, coconut milk, GF chicken or vegetable stock, and GF tamari or coconut aminos. Add the sugar, if using, and stir to combine. Bring the sauce to a gentle simmer.

5. 5

   In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering sauce. Continue to cook for 2-3 minutes, stirring, until the sauce has thickened to your desired consistency. Taste and adjust seasoning with the remaining salt and black pepper.

6. 6

   Return the seared chicken pieces to the skillet with the thickened sauce. Stir to coat the chicken evenly. Let it simmer gently for about 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce. Serve hot, garnished with fresh cilantro, alongside steamed rice or your favorite gluten-free grain.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.