Total Time: 10 hours 40 minutes
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This chicken tikka masala is creamy, buttery and brimming with flavorful aromatic Indian spices. The chicken is marinated and cooked on the grill and the sauce is quickly made in a Dutch oven.
Tikka masala spices:
In my tikka masala spice blend I use turmeric, ginger, smoked paprika and the spices commonly found in garam masala (cumin, coriander, cardamom, cinnamon, nutmeg and clove.)
How to make the chicken:
See full ingredient amounts and instructions in the recipe card below!
- Stir together the homemade spice blend.
- Mix together the marinade.
- Mix in chicken, cover and transfer to the fridge.
- Skewer and grill the chicken.
How to make the sauce:
- Melt butter in a Dutch oven.
- Saute onion in the butter.
- Add tikka masala spice blend, garlic and tomato paste.
- Stir in crushed tomatoes, cream and salt, then add the grilled chicken.
How to serve it:
Serve the tikka masala with rice or naan bread and garnish with finely chopped cilantro.
Full Recipe
Chicken Tikka Masala (Grill and Dutch Oven)
This chicken tikka masala is made with marinated grilled chicken and a flavorful sauce made in a Dutch oven.
Equipment:
Ingredients:
Method:
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.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
- Toss the chicken with the yogurt mix. Marinate for 8 to 10 hours in the fridge.1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- 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.8 tablespoons unsalted butter
- Add the onion and cook until soft (5 to 7 minutes).1 ⅓ cup minced yellow onion (you need 1 medium-large onion for that)
- Add the remaining tikka masala and garlic and cook for about a minute. Stir in the tomato paste.the remaining tikka masala spice blend, 8 garlic cloves, peeled and minced or pressed through a garlic press, 4 tablespoons tomato paste
- Add the tomatoes, the cream and the salt. Stir in the chicken and heat everything through. Taste and add more salt, if desired. Serve with rice or naan. Sprinkle chopped cilantro on (optional).1 ⅓ cup canned crushed tomatoes (11 ½ ounces), ⅔ cup heavy cream, ¼ teaspoon salt
Recipe notes:
As always, I recommend to get high-quality spices from a dedicated spice shop. The quality and freshness of spices makes a huge difference in this dish.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More curry favorites:
- For another tomato curry with lots of aromatic spices try this slow cooker tomato chicken curry.
- This Thai pineapple chicken curry recipe is made with fresh vegetables in addition to ground spices and spice seeds.
Rudy says
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. says
That's wonderful to hear, Rudy, thank you so much for coming back and leaving such great feedback!
Rudy says
What size can of crushed tomatoes? I see 28oz and 14.5oz at my store.
Nicole B. says
You need 1 and 1/3 cup canned crushed tomatoes, which is 11.5 ounces.