Creamy Gluten Free Tikka Masala

Here is my favorite gluten free tikka masala recipe, with tender chicken in a rich, creamy tomato sauce that’s packed with warm spices like garam masala, cumin, and ginger.

This tikka masala has become our go-to weeknight dinner when we’re craving something cozy and flavorful. I love that everyone in the family can enjoy it together, and the leftovers taste even better the next day. Nothing beats the smell of those spices filling up the whole kitchen, right?

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for tikka masala, and this recipe calls for boneless, skinless ones to make your life easier. Thighs stay much more tender and juicy than chicken breasts, especially when they’re simmering in that rich sauce. If you can only find bone-in thighs, you can certainly use those – just remove the bones after cooking and expect a slightly longer cooking time. Some people prefer chicken breasts for a leaner option, but I’d recommend cutting them into smaller pieces and watching the cooking time closely since they can dry out faster than thighs.

Options for Substitutions

This tikka masala recipe is already gluten-free, but here are some swaps you can make based on what’s in your kitchen:

• Chicken thighs: Chicken breasts work fine if that’s what you have, but cut them into smaller pieces and watch the cooking time since they can dry out faster. You could also use lamb, shrimp, or even firm tofu for a vegetarian version.
• Plain yogurt: Greek yogurt works great and actually gives a thicker marinade. If you’re dairy-free, try coconut yogurt or even buttermilk.
• Heavy cream: The recipe already mentions coconut cream as a substitute, but you can also use half-and-half or even whole milk if you don’t mind a lighter sauce. For dairy-free, cashew cream works wonderfully.
• Garam masala: If you’re out of garam masala, mix together 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon cloves, and a pinch of nutmeg as a quick substitute.
• Fresh ginger and garlic: You can use 1/2 teaspoon garlic powder instead of each teaspoon of fresh garlic, and 1/4 teaspoon ground ginger for each teaspoon of fresh ginger.
• Tomato puree: Crushed tomatoes work well, or you can blend a 14-oz can of diced tomatoes until smooth. Tomato sauce is a bit thinner but will work in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tikka masala is rushing the marination process – your chicken needs at least 30 minutes in that yogurt mixture, but overnight in the fridge will give you much more tender and flavorful results. Another common error is cooking the chicken thighs on too high heat, which can make them tough and dry, so keep your heat at medium and let them cook through slowly for juicy, perfectly cooked meat. Don’t skip browning the onions properly in the sauce base either – they should be golden and soft before adding the spices, as raw onions will give your sauce a harsh bite instead of the smooth, rich flavor you’re after. Finally, when you add the cream, make sure to temper it by adding a spoonful of the hot sauce to it first, then stirring it back in gradually to prevent curdling and keep your sauce silky smooth.

What to Serve With Tikka Masala?

This creamy, spiced chicken dish is absolutely perfect served over fluffy basmati rice, which soaks up all that rich tomato-cream sauce beautifully. I love pairing it with warm naan bread or garlic naan for scooping up every bit of sauce – you can easily find gluten-free naan at most grocery stores now. A simple cucumber raita (yogurt with diced cucumber and mint) on the side helps cool down the spices and adds a fresh contrast to the rich flavors. For extra veggies, try serving it alongside some roasted cauliflower or sautéed spinach to round out the meal.

Storage Instructions

Refrigerate: This tikka masala actually tastes even better the next day! Store it in the fridge in an airtight container for up to 4 days. The flavors really have time to meld together, making it perfect for meal prep or leftovers throughout the week.

Freeze: You can freeze portions of this curry for up to 3 months in freezer-safe containers or bags. I like to freeze it in single-serving portions so I can grab just what I need. Let it thaw overnight in the fridge before reheating.

Warm Up: Gently reheat your tikka masala on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a splash of water or cream to get it back to the right consistency. You can also microwave it in 30-second intervals, stirring between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 95-110 g
• Fat: 100-110 g
• Carbohydrates: 35-45 g

Ingredients

For the chicken marinade:

• 1 1/4 lb boneless, skinless chicken thighs, cut in cubes
• 1/3 cup plain yogurt
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp salt

For the sauce:

• 4 tbsp unsalted butter, divided
• 1 yellow onion, diced
• 1 tbsp minced garlic
• 2 tsp grated fresh ginger
• 1 tsp brown sugar
• 3/4 tsp garam masala
• 3/4 tsp ground cumin
• 3/4 tsp paprika
• 3/4 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1 cup tomato puree or strained tomatoes
• 1/2 cup heavy cream or coconut cream
• 2–4 tbsp water, as needed for thinning

Step 1: Marinate the Chicken

• 1 1/4 lb boneless, skinless chicken thighs, cut in cubes
• 1/3 cup plain yogurt
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp salt

Cut the boneless, skinless chicken thighs into 1-inch cubes.

Place the chicken in a bowl and add the plain yogurt, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon salt.

Mix everything thoroughly to coat the chicken evenly.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.

Step 2: Char the Chicken

• marinated chicken from Step 1
• 2 tbsp unsalted butter (from the 4 tbsp total)

In a large skillet over high heat, melt 2 tablespoons of unsalted butter.

Add the marinated chicken (from Step 1) in a single layer and cook for about 2–3 minutes on each side, until the pieces develop a nice char.

Once cook and slightly charred, transfer the chicken to a plate and set aside.

Wipe the skillet clean to remove any burnt bits before making the sauce.

I like making sure the chicken gets truly golden on the edges for an extra smoky flavor.

Step 3: Prepare the Sauce Base

• 2 tbsp unsalted butter (remaining from the 4 tbsp total)
• 1 yellow onion, diced
• 1 tbsp minced garlic
• 2 tsp grated fresh ginger

Melt the remaining 2 tablespoons of unsalted butter in the same skillet over medium heat.

Add the diced yellow onion and sauté for about 5–7 minutes, stirring occasionally, until the onion is soft and translucent.

Add 1 tablespoon minced garlic and 2 teaspoons grated fresh ginger, then sauté for an additional minute until fragrant.

Step 4: Simmer and Blend the Sauce

• 1 tsp brown sugar
• 3/4 tsp garam masala
• 3/4 tsp ground cumin
• 3/4 tsp paprika
• 3/4 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1 cup tomato puree or strained tomatoes
• 1/2 cup heavy cream or coconut cream

Add the brown sugar, 3/4 teaspoon garam masala, 3/4 teaspoon ground cumin, 3/4 teaspoon paprika, 3/4 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon salt, and the tomato puree to the skillet with the onion, garlic, and ginger.

Lastly, stir in the heavy cream (or coconut cream).

Bring the sauce to a gentle simmer and cook for 5 minutes so the flavors meld together.

Carefully transfer the sauce to a blender and blend until smooth, starting at low speed and keeping the lid slightly ajar to let steam escape.

Step 5: Finish the Curry

• charred chicken from Step 2
• blended sauce from Step 4
• 2–4 tbsp water, as needed for thinning

Return the blended sauce to the pan.

If the sauce is too thick, whisk in 2–4 tablespoons water, a little at a time, until it reaches your desired consistency.

Add the charred chicken (from Step 2) back to the sauce and stir well.

Simmer everything together over medium-low heat for about 10 minutes, allowing the flavors to blend and the chicken to finish cooking through.

For a richer flavor, I sometimes add a splash more cream just before serving.

Creamy Gluten Free Tikka Masala

Delicious Creamy Gluten Free Tikka Masala recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1525 kcal

Ingredients

  

For the chicken marinade:

• 1 1/4 lb boneless, skinless chicken thighs, cut in cubes
• 1/3 cup plain yogurt
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp salt

For the sauce:

• 4 tbsp unsalted butter, divided
• 1 yellow onion, diced
• 1 tbsp minced garlic
• 2 tsp grated fresh ginger
• 1 tsp brown sugar
• 3/4 tsp garam masala
• 3/4 tsp ground cumin
• 3/4 tsp paprika
• 3/4 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1 cup tomato puree or strained tomatoes
• 1/2 cup heavy cream or coconut cream
• 2–4 tbsp water, as needed for thinning

Instructions

 

• Cut the boneless, skinless chicken thighs into 1-inch cubes. Place the chicken in a bowl and add the plain yogurt, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Mix everything thoroughly to coat the chicken evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
• In a large skillet over high heat, melt 2 tablespoons of unsalted butter. Add the marinated chicken (from Step 1) in a single layer and cook for about 2–3 minutes on each side, until the pieces develop a nice char. Once cook and slightly charred, transfer the chicken to a plate and set aside. Wipe the skillet clean to remove any burnt bits before making the sauce. I like making sure the chicken gets truly golden on the edges for an extra smoky flavor.
• Melt the remaining 2 tablespoons of unsalted butter in the same skillet over medium heat. Add the diced yellow onion and sauté for about 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add 1 tablespoon minced garlic and 2 teaspoons grated fresh ginger, then sauté for an additional minute until fragrant.
• Add the brown sugar, 3/4 teaspoon garam masala, 3/4 teaspoon ground cumin, 3/4 teaspoon paprika, 3/4 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon salt, and the tomato puree to the skillet with the onion, garlic, and ginger. Lastly, stir in the heavy cream (or coconut cream). Bring the sauce to a gentle simmer and cook for 5 minutes so the flavors meld together. Carefully transfer the sauce to a blender and blend until smooth, starting at low speed and keeping the lid slightly ajar to let steam escape.
• Return the blended sauce to the pan. If the sauce is too thick, whisk in 2–4 tablespoons water, a little at a time, until it reaches your desired consistency. Add the charred chicken (from Step 2) back to the sauce and stir well. Simmer everything together over medium-low heat for about 10 minutes, allowing the flavors to blend and the chicken to finish cooking through. For a richer flavor, I sometimes add a splash more cream just before serving.