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.
Servings: 4
Calories (Estimated): 845kcal
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.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.
