Chicken Tikka Masala
Chicken Tikka Masala is so good! It took me a while to figure out which combination of spices I liked most, and this recipe hits the mark! I based it off of my favorite masala from an Indian restaurant in town. Enjoy! Serves about 6 people & takes about 45 mins to make.
History of Masala
If you want to find out more about the history of title, here is where I found my information!
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Ingredients & Substitutes
- 2 TB olive oil, for frying
- 1 cooked rotisserie chicken, cut into cubes or shredded
- salt and pepper, to taste
- 1 (8oz) can tomato sauce
- 1 cup plant based heavy cream, non dairy yogurt, OR homemade yogurt (if legume free)
- 3/4 cup chicken stock
- 1 tsp onion powder
- 3 cloves garlic, minced
- 1 ½ tsp garam masala
- 1 ½ tsp chili powder
- 1 ½ tsp ground turmeric
- 1 1/8 cup (260g) non dairy yogurt
- 1 cup (250g) gluten free self rising flour
- 1/4 tsp xanthan gum
- 1/2 tsp gluten free baking powder (optional)
- 1/2 tsp salt
- garlic salt, for topping (optional)
How to Make Chicken Tikka Masala
In a large deep dish pan, fry chicken in oil on medium heat, till browned. Season with salt and pepper, to taste.
Add all sauce ingredients into your pan of chicken and let come to a boil. Then simmer on low for 10 mins.
Meanwhile, mix all ingredients for naan bread together. Dough should be wet, but not sticky like this:
Roll out 2 TB of dough into 4” circles that are 1/4” thick between two sheets of parchment. Repeat till all dough is gone.
In a non-stick pan on medium heat, cook your naan bread 3-4 mins on each side, or till it fluffs up and the bottom browns. After cooking, set the naan aside and sprinkle a little garlic salt on both sides, as desired. Should look like this:
Serve hot with long grain rice and top 8 free naan.
Common Questions
Other Favorite Allergy Friendly Dinner Recipes
Chicken Tikka Masala (Dairy, Gluten, Egg, Soy, Nut, & Fish Free)
- Total Time: 45 minutes
- Yield: 5–6 people 1x
Ingredients
For the chicken:
- 2 TB olive oil, for frying
- 1 cooked rotisserie chicken, cut into cubes or shredded
- salt and pepper, to taste
For the sauce base:
- 1 (8oz) can tomato sauce
- 1 cup plant based heavy cream, non dairy yogurt, OR homemade yogurt (if legume free)
- 3/4 cup chicken stock
For the sauce seasonings:
- 1 tsp onion powder
- 3 cloves garlic, minced
- 1 ½ tsp garam masala
- 1 ½ tsp chili powder
- 1 ½ tsp ground turmeric
For the Naan Bread:
- 1 1/8 cup (260g) non dairy yogurt
- 1 cup (250g) gluten free self rising flour
- 1/4 tsp xanthan gum
- 1/2 tsp gluten free baking powder (optional)
- 1/2 tsp salt
- garlic salt, for topping (optional)
Instructions
- In a large deep dish pan, fry chicken in oil on medium heat, till browned. Season with salt and pepper, to taste.
- Add all sauce ingredients into your pan of chicken and let come to a boil. Then simmer on low for 10 mins.
- Meanwhile, mix all ingredients for naan bread together. Dough should be wet, but not sticky like this:
4. Roll out 2 TB of dough into 4” circles that are 1/4” thick between two sheets of parchment. Repeat till all dough is gone.
5. In a non-stick pan on medium heat, cook your naan bread 3-4 mins on each side, or till it fluffs up and the bottom browns. After cooking, set the naan aside and sprinkle a little garlic salt on both sides, as desired. Should look like this:
6. Serve hot with long grain rice and top 8 free naan.
- Prep Time: 45