This chicken tikka masala is creamy, buttery and brimming with flavorful aromatic Indian spices. The chicken is easily marinated and cooked on the grill and the sauce is quickly made in a Dutch oven.
For more curry favorites, also check out this Thai yellow chicken curry and this slow cooker Indian curry.
Tikka masala spices:
Tikka masala gets its aromatic flavor from spices, such as turmeric, ginger and garam masala. Garam masala is itself a spice blend. Rather than using a store-bought version of it, I add the individual garam masala components into my tikka spice mix:
- ½ teaspoon ground cumin*
- ½ teaspoon ground coriander*
- ½ teaspoon ground cardamom*
- ½ teaspoon ground cinnamon*
- ¼ teaspoon ground nutmeg*
- ¼ teaspoon ground clove*
- 3 ½ teaspoons ground turmeric
- 1 tablespoon smoked hot paprika*
- 1 ½ tablespoons ground ginger
*These are the spices that are commonly used to make the spice blend called garam masala.
RECIPE NOTE: Instead of making the tikka spice blend yourself, you can buy an already made tikka masala blend from the store. As always, I recommend that you buy the blend from a dedicated spice shop. Quality and freshness of the spices makes a huge difference in this dish.
How to make the chicken:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Stir together the homemade spice blend.
Step 2. Mix together the marinade.
Step 3. Mix in chicken, cover and transfer to the fridge.
Step 4. Skewer and grill the chicken.
Top Tip:
When you take the chicken out of the marinade, it will be coated in a thick layer of the yogurt marinade. Grab a few paper towels and lightly dab them on the chicken to get rid of excess marinade.
How to make the sauce:
Step 5. Melt butter in a Dutch oven.
Step 6. Saute onion in it.
Step 7. Add tikka masala spice blend, garlic and tomato paste.
Step 8. Stir in crushed tomatoes, cream and salt, then add the grilled chicken.
How to serve it:
Serve the dish with rice or warm naan bread and garnish with finely chopped cilantro.
More delicious spiced chicken dishes:
- Ras el Hanout-Spiced Grilled Chicken Salad with Sumac Dressing2 Hours 25 Minutes
- Smoked Paprika Chicken Soup30 Minutes
- Pulled Chicken Thighs (Oven)2 Hours 20 Minutes
- Lemon Panko Chicken26 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chicken Tikka Masala (Dutch Oven and Grill)
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus juicer
- mixing bowls
- whisk
- rubber spatula
- paper towels
- skewers
- grill
- Dutch oven
- wooden spoon
Ingredients:
For the tikka masala spice blend:
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 3 ½ teaspoons ground turmeric
- 1 tablespoon smoked hot paprika
- 1 ½ tablespoons ground ginger
For the chicken:
- 2 cups plain, whole milk yogurt
- 5 teaspoons tikka masala spice blend
- 1 teaspoon salt
- 4 garlic cloves, peeled and minced or pressed through a garlic press
- 2 teaspoons lemon juice
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
For the sauce:
- 8 tablespoons unsalted butter
- 1 ⅓ cup minced yellow onion (you need 1 medium-large onion for that)
- the remaining tikka masala spice blend
- 8 garlic cloves, peeled and minced or pressed through a garlic press
- 4 tablespoons tomato paste
- 1 ⅓ cup canned crushed tomatoes (11 ½ ounces)
- ⅔ cup heavy cream
- ¼ teaspoon salt
- finely chopped cilantro (optional)
Instructions:
For the tikka masala spice blend:
- Mix all spices together.
For the chicken:
- Whisk yogurt, tikka masala, salt, garlic and lemon juice together in a bowl.
- Toss the chicken with the yogurt mix. Marinate for 8 to 10 hours in the fridge.
- Take the chicken out of the marinade and remove excess marinade by lightly dabbing the chicken with a paper towel. Thread the chicken onto skewers and grill.
For the sauce:
- In a Dutch oven, melt the butter.
- Add the onion and cook until soft (5 to 7 minutes).
- Add the remaining tikka masala and garlic and cook for about a minute. Stir in the tomato paste.
- Add the tomatoes, the cream and the salt. Add chicken to the sauce, heat everything through, then serve with rice or naan. Sprinkle chopped cilantro on (optional).
Rudy
Absolutely fantastic! I will definitely use this recipe again. Thank you for clarifying which size can. I probably should have modified the recipe so I didn't go outside and grill the chicken in 20°F and 4 inches of snow. I followed the recipe and it tasted like it was from an expensive restaurant.
Nicole B.
That's wonderful to hear, Rudy, thank you so much for coming back and leaving such great feedback!
Rudy
What size can of crushed tomatoes? I see 28oz and 14.5oz at my store.
Nicole B.
You need 1 and 1/3 cup canned crushed tomatoes, which is 11.5 ounces.