Go Back
Homemade Chicken Tikka Masala (Grill and Dutch Oven) photo
Print Recipe Save it for later

Chicken Tikka Masala (Grill and Dutch Oven)

A smoky grilled chicken tikka finished in a rich, spiced tomato-cream sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time10 hours 40 minutes
Servings: 4 servings

Ingredients

  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 3 1/2 tsp ground turmeric
  • 1 tbsp smoked hot paprika
  • 1 1/2 tbsp ground ginger
  • 2 cups plain whole-milk yogurt
  • 5 tsp tikka masala spice blend for marinade
  • 1 tsp salt for marinade
  • 4 cloves garlic peeled and minced (for marinade)
  • 2 tsp lemon juice
  • 1 lb boneless skinless chicken breast cut into bite-sized cubes
  • 8 tbsp unsalted butter
  • 1 1/3 cup minced yellow onion about 1 medium-large onion
  • remaining tikka masala spice blend amount as left from spice mix
  • 8 cloves garlic peeled and minced (for sauce)
  • 4 tbsp tomato paste
  • 1 1/3 cup canned crushed tomatoes about 11 1/2 ounces
  • 2/3 cup heavy cream
  • 1/4 tsp salt for sauce
  • finely chopped cilantro optional

Instructions

  • Combine the ground cumin, coriander, cardamom, cinnamon, nutmeg, clove, turmeric, smoked hot paprika and ground ginger to make the spice mix.
  • In a bowl whisk together the yogurt, 5 teaspoons of the tikka masala spice blend, 1 teaspoon salt, 4 minced garlic cloves, and 2 teaspoons lemon juice until smooth.
  • Toss the cubed chicken with the yogurt marinade, cover, and refrigerate 8 to 10 hours.
  • When ready, remove the chicken from the marinade and pat lightly with paper towels to remove excess.
  • Thread the chicken onto skewers and grill over medium-high heat until cooked through and slightly charred on the edges, about 6–8 minutes per side depending on size; remove from skewers and set aside.
  • In a Dutch oven, melt the butter over medium heat.
  • Add the minced onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.
  • Add the remaining tikka masala spice blend and 8 minced garlic cloves and cook, stirring, for about 1 minute until fragrant, then stir in the tomato paste and cook another minute.
  • Add the crushed tomatoes, heavy cream, and 1/4 teaspoon salt; stir to combine and bring to a gentle simmer.
  • Stir the grilled chicken into the sauce and heat through, about 3 to 5 minutes. Taste and adjust salt if needed.
  • Serve the chicken tikka masala with rice or naan and sprinkle with finely chopped cilantro, if using.

Equipment

  • Measuring Cups and Spoons
  • Knife and cutting board
  • Garlic press
  • Citrus Juicer
  • Mixing Bowls
  • Whisk
  • Skewers
  • Dutch Oven

Notes

  • Use fresh, high-quality spices for the best flavor.