Chicken Tikka Masala (Grill and Dutch Oven)

Name: Chicken Tikka Masala (Grill and Dutch Oven)
Prep time: 10 min
Cook time: 30 min
Total time: 10 h 40 min
Yield: 4 serving
Ingredients: 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; 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; 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

User Reviews

4.3

21 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Marinating Time:
10 hrs
Total Time
10 hrs 40 mins
Servings
4
Calories
845 kcal
Course
Main Course
Cuisine
Indian, British

Chicken Tikka Masala (Grill and Dutch Oven)

Samara Cain

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This chicken tikka masala is made with marinated grilled chicken and a flavorful sauce made in a Dutch oven.

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Ingredients

Servings

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)

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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. 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).

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.