Allergy-free Chicken Tikka Masala Recipe

Chicken tikka means chunks of chicken which are marinated in yogurt and spices, then baked before serving in a masala sauce.  Masala is a mixture of spices and other ingredients hence the name Chicken Tikka Masala.  Now you can get to enjoy this chicken curry dish without having to worry whether it contains gluten or wheat in it.  Instead of just eating bland non-spicy meals, opt for this curry dish which can really spice up your mealtimes.  This chicken tikka masala recipe is cow's milk-free, gluten-free, wheat-free, nut-free, egg-free and seafood-free.




4 boneless and skinless chicken breasts, cut into bite sized pieces

1 tbsp coriander leaves, finely chopped for garnishing


Marinade Ingredients


1 cup low fat natural yogurt

1 tbsp lime or lemon juice

1 tbsp coriander leaves, finely chopped

1 tbsp fresh ginger, minced

3 cloves garlic, peeled and minced

1/4 tsp ground turmeric

2 tsp chilli powder

3 tbsp garam masala

Sea salt to taste


Masala Gravy Ingredients


6 medium size fresh tomatoes, finely chopped

6 cloves garlic, peeled and minced

1 large onion, finely chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

3 cm fresh ginger root, minced

2 red chillies, finely chopped

1 tsp turmeric

1 tsp tomato puree

1 tsp ground coriander

1 tsp brown sugar

Salt and grounded black pepper to taste

3 tbsp canola or vegetable or sunflower cooking oil



  1. Place the chicken in a large bowl.  Add all the marinade ingredients and mix well until the chicken is fully coated.  Cover the bowl, place in the refrigerator to marinate overnight.

  2. Preheat oven or grill to 400F.

  3. Thread the chicken pieces onto skewers.  Place the skewers on the grill racks with a tray beneath to catch any drippings from the marinade.  Grill the chicken evenly on all sides for about 5-6 mins or until chicken is browned and tender.  Remove and let it stand aside.

  4. To prepare the masala gravy, place a frying pan over medium heat.  Add in cooking oil and bring to heat.

  5. Add in the onion and saute until soft.  Add garlic and ginger and stir-fry for until nearly golden brown.

  6. Add in chilli, turmeric and coriander and stir well.

  7. Add tomato puree, chopped tomatoes, green and red peppers and stir-fry for another 2 mins.

  8. Add the grilled chicken, brown sugar, salt and black pepper and stir well.  Cover the pan with a lid and bring to boil.  Reduce to low heat and simmer for about 20 mins, stirring frequently.

  9. Remove, sprinkle with fresh finely chopped coriander leaves and serve with rice or wheat and gluten-free naan

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