This grilled chicken tikka masala recipe brings together yogurt-marinated chicken, warm spices, tomato sauce, and cream for the perfect homemade comfort meal.

this recipe

I’ll be honest with you—I didn’t set out to make the best grilled chicken tikka masala I’d ever had. That’s just what happened. It was a Sunday, I was wearing socks with holes in them, and I had this half-bag of charcoal left over from our last BBQ attempt (which, let’s just say, was more smoke than food).

I had chicken in the fridge that needed a purpose and an entire spice cabinet I barely use outside of cinnamon toast. I threw together some yogurt, lemon, cumin… honestly, it started as an experiment. No recipe in front of me, just vibes and a vague memory of watching a British cooking show where the host said, “Let the spices tell the story.” (She was definitely holding a glass of wine at the time, which, now that I think of it, I should’ve done too.)

Anyway. I marinated the chicken overnight. The next day, I grilled it, tossed it in this creamy tomato sauce that tasted like a warm hug, and served it with toasted naan. My husband took one bite and just… stared at me. “You made this?” he asked, like I’d pulled a Michelin-starred meal out of my yoga pants. Honestly? I was surprised too.

Why You’ll Love This Grilled Chicken Tikka Masala Recipe?

Here’s the thing: grilled chicken tikka masala is comfort food, but with flair. You get that smoky, charred flavor from the grill—chef’s kiss—and then you dunk those juicy chunks into a sauce that’s creamy, spicy, and kinda luxurious in a “maybe I am a grown-up” kind of way.

But it’s also forgiving. This isn’t a pastry. You don’t need to measure every grain of salt or panic if your cumin is a bit clumpy because it’s been in the back of the pantry since last spring. There’s room to play.

And the best part? It doesn’t feel like effort food. It feels like reward food. Like you lit a grill and stirred a pan and suddenly made something that smells—and tastes—like it belongs in a restaurant you definitely can’t afford every weekend.

Ingredient Notes:

Look, I’ve bought a lot of spices with good intentions. Garam masala? Sat in my cupboard for six months before this recipe. Here’s why each one actually matters here (finally).

• Plain yogurt: Not Greek. Just regular, tangy, basic yogurt. It softens the chicken and lets the flavors seep in deep.

• Lemon juice: Adds a little zip. A brightness. Kinda like when you clean your glasses and suddenly everything’s clearer.

• Ground cumin, cinnamon, cayenne, black pepper: These are your warm, earthy, spicy crew. They play well together. Trust me.

• Fresh ginger: It’s punchy and fresh, like the food equivalent of a pep talk.

• Boneless chicken breasts: Yeah, thighs are juicier. But breasts work just fine if you don’t overcook ’em. Plus, they grill fast.

• Butter, garlic, jalapeño: The beginning of flavor. The way every good sauce starts—with sizzle and a little danger.

• Paprika, garam masala, tomato sauce, heavy cream: Rich, cozy, kinda dramatic. Like velvet curtains, but edible.

• Fresh cilantro: Optional. But if you like it, it gives everything a pop of green and makes it feel finished.

How To Make Grilled Chicken Tikka Masala?

Step 1: The Marinade Party
Mix yogurt, lemon juice, all the spices, and ginger in a big bowl. Add your chicken and stir it around like you’re giving it a spa treatment. Cover and let it sit in the fridge for at least 4 hours. I usually leave it overnight because I forget about it. And somehow, that always works out.

Step 2: Grill Time
Fire up your grill. You want it hot. Like, “burn off your arm hairs if you’re not careful” hot. Thread the chicken onto skewers—metal if you’re fancy, soaked wooden ones if you’re me. Grill about 5 minutes per side until they’ve got those charred bits that make you feel like a backyard pro.

Step 3: Sauce Vibes
While the chicken’s cooking, melt butter in a big pan. Toss in garlic and jalapeño—just for a minute until it smells too good to ignore. Stir in cumin, paprika, salt, and garam masala. Then add tomato sauce and cream. Let it bubble gently for about 20 minutes, or until it thickens and looks like it belongs in a cookbook.

Step 4: Bring It Together
Slide the grilled chicken off the skewers into the sauce. Simmer for another 10 minutes, letting it all mingle. The sauce gets richer, the chicken gets cozier, and everything just… works.

Step 5: Eat Immediately
Scoop it into bowls, top with cilantro if you’re feeling fresh, and serve it with naan or rice or whatever vehicle you want for that sauce. No shame if it’s just a spoon.

Storage Options:

This stuff keeps so well. Put any leftovers in a sealed container and stash them in the fridge for up to 4 days. Honestly, it might taste better the next day.

If you’ve made a huge batch (go you), it freezes great. Just cool it completely, freeze it in portions, and reheat on the stove with a little cream or splash of water to loosen it up. I’ve eaten it out of a thermos in my car before. No regrets.

Variations and Substitutions:

I’m all for doing things your own way. Here’s how you can change it up without totally ruining dinner:

• No grill? Use a cast-iron skillet or broiler. You’ll miss a little smokiness, but it still slaps.

• Swap the protein: Chicken thighs, paneer, tofu—go wild.

• Make it dairy-free: Coconut yogurt + coconut milk works shockingly well.

• Can’t do spicy? Skip the jalapeño and cayenne. You’ll still have loads of flavor.

• Add veg: Toss in roasted cauliflower or bell peppers. Not traditional, but hey, neither is grilling tikka masala.

What to Serve with Grilled Chicken Tikka Masala?

This grilled chicken tikka masala is rich and saucy and needs some solid sidekicks:

• Garlic naan: I mean, obviously.

• Basmati rice: Fluffy, perfect. Lets the sauce shine.

• Cucumber raita: Cooling, creamy, and balances the spice.

• Mango chutney: Sweet + heat = happiness.

• Pickled onions: Adds crunch and color and a bit of sass.

Frequently Asked Questions:

Can I make the sauce ahead of time?
Yes! You can make the whole thing ahead. It reheats beautifully. Just maybe hide some for yourself before serving, because it goes fast.

What if I only marinate the chicken for 1 hour?
It’ll still taste good, but it won’t sing. If you’re short on time, go for it, but if you’ve got the patience—overnight is where it’s at.

I’m terrified of grilling. Can I just cook the chicken in a pan?
Yep. High heat, cast iron if you have it. It’s not exactly the same, but it’s still delicious. You’re doing great.

So yeah, this grilled chicken tikka masala recipe kind of snuck up on me—and now I keep coming back to it. It’s spicy, creamy, comforting, and just different enough to feel like you did something cool.

Try it, mess it up a little, and let me know how it goes. I’ll be over here licking sauce off my spoon and pretending I meant to make a double batch.

Keep the Flavor Coming – Try These:

Cincinnati Chili Recipe

Classic Vanilla Custard Bars

Crockpot BBQ Chicken Wings (3 Ingredients)

Grilled Chicken Tikka Masala Recipe

Prep Time 5 hours hrs

Cook Time 45 minutes mins

Total Time 5 hours hrs 45 minutes mins

Tender grilled chicken marinated in yogurt and spices, simmered in a creamy tomato sauce with garlic, ginger, and garam masala. A bold and flavorful dish inspired by Indian cuisine.

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Servings

Ingredients

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For the Marinade:

• 1 cup plain yogurt
• 1 tablespoon freshly squeezed lemon juice approximately 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon freshly minced ginger
• 1 teaspoon salt adjust to taste
• 3 boneless skinless chicken breasts, cut into bite-sized pieces

For the Sauce:

• 1 tablespoon unsalted butter
• 2 garlic cloves minced
• ½ jalapeño pepper finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt or to taste
• 1 teaspoon garam masala
• 1 8 oz can tomato sauce
• 1 cup heavy cream
• ¼ cup fresh cilantro chopped (optional, for garnish)

Additional:

• 4 skewers metal or pre-soaked wooden skewers for grilling
• Oil for greasing grill grates

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Instructions

 

Prepare the Marinade:

1. In a large mixing bowl, combine the yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, minced ginger, and salt. Stir until evenly blended. Add the chicken pieces to the bowl and coat them thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

Preheat the Grill:

1. Preheat the grill to high heat. While it heats, lightly oil the grill grate to prevent sticking.

Prepare the Sauce:

1. In a large skillet set over medium heat, melt the butter. Add the minced garlic and finely chopped jalapeño, sautéing for approximately 1 minute or until aromatic. Stir in the ground cumin, paprika, salt, and garam masala. Pour in the tomato sauce and heavy cream. Reduce the heat to low and allow the sauce to simmer gently for 20 minutes, or until thickened. Stir occasionally to prevent scorching.

Grill the Chicken:

1. Thread the marinated chicken pieces onto the skewers, discarding the excess marinade. Place the skewers on the preheated grill and cook for approximately 5 minutes per side, or until the chicken is fully cooked and the juices run clear. Remove from the grill and set aside.

Combine and Simmer:

1. Transfer the grilled chicken into the prepared sauce. Simmer over low heat for an additional 10 minutes to allow the flavors to meld.

Garnish and Serve:

1. Transfer the chicken tikka masala to a serving platter or individual bowls. Garnish with freshly chopped cilantro, if desired. Serve hot with basmati rice or warm garlic naan.

Notes

To make this grilled chicken tikka masala recipe gluten-free, ensure that the plain yogurt, spices, tomato sauce, and heavy cream are all labeled gluten-free, as some brands may contain thickeners or additives with gluten. Also, verify that your skewers and grill tools are free of cross-contamination. Serve with gluten-free naan or basmati rice for a completely gluten-free meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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