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–+ servings

Gluten-Free Chicken Tikka Masala Recipe

This Skillet Chicken Tikka Masala is the perfect combination of cozy, creamy, and flavorful. Tender chicken thighs are seared until golden, then nestled into a rich tomato cream sauce infused with garlic, ginger, and warm Indian-inspired spices. Everything comes together in one skillet, making this a flavorful dinner without a sink full of dishes!
Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 6 bowls

Ingredients

Chicken

  • 3 pounds boneless skinless chicken thighs, trimmed of excess fat and patted dry.

For the Tikka Masala Sauce

  • 4½ tablespoons salted butter
  • 7 cloves garlic finely minced
  • 3 tablespoons fresh ginger peeled and finely grated
  • 1½ teaspoons ground cumin
  • 3 teaspoons garam masala
  • 1½ tablespoons smoked paprika
  • 1½ teaspoons ground turmeric
  • ¾ teaspoon chili powder
  • 1½ teaspoons red chili flakes adjust to taste
  • 1½ teaspoons salt plus more to taste
  • 1½ teaspoons honey
  • 24 ounces tomato sauce
  • ¾ cup heavy cream

For Serving

  • 2 cups prepared white rice warm. Basmati or jasmine rice are especially good choices because they pair well with the creamy sauce.
  • Fresh parsley finely chopped, for garnish. You could also use fresh cilantro if you prefer!
  • Garlic gluten free naan this is always a win and the perfect "spoon" for this recipe! (yes, I need to post a gluten free version)

Instructions

Preheat the oven.

  • Preheat your oven to 375°F. Use a large, oven-safe skillet, preferably cast iron or another heavy-bottomed skillet that can go directly from the stovetop to the oven.

Sear the chicken thighs.

  • Pat the chicken pieces dry with paper towels and season them lightly with salt. Add a drizzle of olive oil to the skillet and heat over medium heat. Once the oil is hot, carefully place the chicken thighs into the skillet, making sure they are not overcrowded.
  • Sear the chicken for approximately 3 minutes on the first side, without moving it too much so it develops a golden-brown crust. Flip and sear the other side for another 3 minutes. The chicken does not need to be fully cooked at this stage—it will finish cooking in the oven.

Remove the chicken.

  • Transfer the seared chicken thighs to a plate and set aside. Keep the skillet and all of the browned bits left behind—those add wonderful flavor to the sauce.

Sauté the garlic and ginger.

  • Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, add the minced garlic and fresh ginger. Stir and sauté for about 1–2 minutes, just until fragrant. Be careful not to let the garlic brown or burn.

Toast the spices and add the honey.

  • Add the cumin, garam masala, paprika, turmeric, chili flakes, salt, and honey to the skillet. Stir everything together and cook for about 2 minutes. This allows the spices to bloom in the butter and releases their flavor.
  • If the mixture seems dry, stir continuously so the spices don't stick or burn to the bottom of the skillet.

Make the tikka masala sauce.

  • Pour in the tomato sauce and heavy cream. Stir thoroughly, scraping the bottom of the skillet with a wooden spoon or spatula to incorporate all of those flavorful browned bits.
  • Bring the sauce to a gentle simmer and let it cook for 2–3 minutes, stirring occasionally. The sauce should become smooth and creamy. If you want it extra creamy, use an immersion blender to cream.

Return the chicken to the skillet.

  • Place the seared chicken thighs back into the skillet, nestling them into the sauce. Spoon some of the sauce over the tops of the chicken so they are coated before going into the oven.

Bake until the chicken is cooked through.

  • Carefully transfer the skillet to the 375°F oven. Bake uncovered for 20–25 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F at the thickest part.
  • The sauce should be bubbling gently around the chicken and slightly thickened when finished.

Rest and garnish.

  • Remove the skillet from the oven and allow the chicken to rest for about 5 minutes. This gives the juices time to settle and allows the sauce to thicken slightly.

Serve.

  • Spoon the creamy tikka masala sauce generously over the chicken and serve with warm white rice. Garnish with freshly chopped parsley and serve immediately.
  • Tip: For an especially flavorful bite, make sure every serving gets plenty of the creamy tomato sauce—it’s perfect spooned over the rice!