How to Make Gluten Free Chicken Tikka Masala

Hi, I’m Trish from Austin, Texas and today, I’m going to cook a gluten free breaded chicken breast with a tikka masala sauce over a basmati rice. Cooking without gluten is essential for people who have celiac disease and who need to avoid the protein found in wheat, barley and rye. So today I want to show you how to use some products that are found often in your gluten free section of your grocery store. We’re going to start by trimming the chicken breast, taking all the gristle off and the extra fat. If you pound your chicken breast to where it’s really thin, it will cook more evenly. Put wax paper over it so it doesn’t splatter. Salt and pepper the chicken breasts and dip them in one egg. I use these tortilla crumbs instead of bread crumbs since we’re cooking gluten free and they’re made with just corn tortilla chips and they work very nicely and keep the chicken really crunchy after we fry it. Start by getting your skillet nice and hot and adding about two tablespoons of olive oil. We want to wait until it’s really nice and shimmering before we add the chicken breast because we want the chicken with this tortilla coating to be as crunchy as possible. You want to hear that sizzle. That’s what makes it brown and crunchy. Cook the chicken breasts until it is nice and golden and then turn it, don’t turn it more than once. That way, you will ensure that it cooks evenly throughout and I like to boil my basmati rice instead of steam it with the lid so I just fill a pot up full of water and add a cup to two cups of basmati rice and we’ll cook it for 15 minutes. I’m going to use a jar of tikka masala sauce and this is naturally gluten free. After this chicken is really nice and crunchy, all we need to do is pour over our sauce. Let that cook for about 10 more minutes on really low heat and it should cook the chicken all the way through. We’re going to chop up the cilantro and add it at the very end and I’ve cooked this dish, I cook gluten free lasagnas and many gluten free meals, beef stroganoff and invite friends over and my children eat it and nobody knows that it’s gluten free at all or that I’ve used any different ingredients so I just don’t sacrifice flavor or texture, it’s just a matter of learning which products work best as substitutions in gluten free cooking. Add the cilantro to the chicken just as it’s finished, drain the rice, just like we were draining pasta. It’s perfect.