Grilled Chicken Tikka Masala Recipe
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.
Servings
Ingredients
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
Instructions
Prepare the Marinade:
- 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:
- Preheat the grill to high heat. While it heats, lightly oil the grill grate to prevent sticking.
Prepare the Sauce:
- 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:
- 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:
- 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:
- 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.