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Gluten Free Chicken Tikka Masala
Prep time
Cook time
Total time
Easy gluten free chicken tikka masala
Author: Jan Withington
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
- In a small bowl, mix the seasonings together and set aside.
- Mix the yogurt and cornstarch in a medium bowl and set aside.
- 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.
- Stir in the seasonings and chicken. Followed by the tomato puree, bay leaf, and jalapeno pepper.
- Close the pressure cooker and cook for 10 minutes.
- Quickly release the pressure and remove/discard the bay leaf.
- 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.
