Gluten Free Chicken Tikka Masala
 
Prep time
Cook time
Total time
 
Easy gluten free chicken tikka masala
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 to 6 servings
Ingredients
  • 2½ to 3 pounds chicken tenderloins or skinless/boneless chicken breast, cut into 1½ inch pieces
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon fresh ginger root, minced
  • ⅓ cup water
  • 1 jalapeno pepper, halved and seeded
  • 1 bay leaf
  • 1 cup plain yogurt
  • 2½ teaspoons salt
  • ¾ teaspoon black pepper
  • 1 tablespoon garam masala - gf
  • 1 tablespoon Clabber Girl Cornstarch - gf
  • 1 teaspoon McCormick Ground Paprika - gf
  • 1½ teaspoon McCormick Ground Cumin - gf
  • ½ teaspoon McCormick Cayenne Pepper - gf
  • ¼ teaspoon McCormick Ground Cinnamon - gf
  • 2 cans (15 oz.) tomato puree
  • Cooked basmati rice or Jasmin rice to serve
  • fresh cilantro for garnish
Instructions
  1. In a small bowl, mix the seasonings together and set aside.
  2. Mix the yogurt and cornstarch in a medium bowl and set aside.
  3. Heat oil on a 6 quart pressure cooker over medium heat. Saute onion for few minutes until tender then add the ginger and garlic, cook for a minute.
  4. Stir in the seasonings and chicken. Followed by the tomato puree, bay leaf, and jalapeno pepper.
  5. Close the pressure cooker and cook for 10 minutes.
  6. Quickly release the pressure and remove/discard the bay leaf.
  7. Over medium heat continue to cook. Stir in the yogurt and cornstarch mixture. Cook for a couple more minutes until sauce thickened. Serve with basmati rice and garnish with fresh cilantro.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-tikka-masala/