Gluten-Free Chicken Tikka Masala

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain yogurt (use gluten-free yogurt)
3 tablespoons gluten-free tikka masala spice blend
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) gluten-free crushed tomatoes
1 cup heavy cream
Salt and black pepper to taste
Fresh cilantro leaves for garnish (optional)

Instructions:

In a mixing bowl, combine the plain yogurt and tikka masala spice blend. Mix well to create the marinade.

Add the bite-sized chicken pieces to the yogurt marinade. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes, but longer for better flavor (up to 24 hours).

Heat the vegetable oil in a large skillet or saucepan over medium-high heat.

Add the finely chopped onion and sauté for about 5-7 minutes until it turns translucent and begins to brown.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the marinated chicken to the skillet, including any excess marinade. Cook for about 5-7 minutes, or until the chicken is no longer pink and has a nice sear.

Pour in the gluten-free crushed tomatoes and stir to combine with the chicken. Bring the mixture to a simmer.

Reduce the heat to low and let the chicken and tomato mixture simmer for about 10 minutes.

Stir in the heavy cream and continue to simmer for an additional 10 minutes to allow the flavors to meld and the sauce to thicken.

Season the Chicken Tikka Masala with salt and black pepper to taste.

Serve hot over rice or with gluten-free naan bread, garnished with fresh cilantro leaves if desired.

Enjoy this gluten-free version of the classic Chicken Tikka Masala with its creamy and rich tomato-based sauce!