It’s easy to make delicious chicken tikka masala at home. Your grill is the perfect substitute for a tandoor oven. Marinate, grill and coat chicken with scrumptious creamy tomato sauce flavored with ginger, garlic and wonderful Indian spices and you may agree with me, that homemade chicken tikka masala is even better than what you get in an Indian restaurant.
I just got back from a whirlwind weekend in New Orleans. I love it there – it’s such a fun, friendly city. Between the fantastic food and music and the festive atmosphere, a trip to New Orleans always feels like a celebration. But this visit was extra special because I was there for my son’s graduation from Tulane University. Hooray for Alex!!! After a weekend in The Big Easy I felt inspired to cook something super tasty and special. Chicken Tikka Masala – with its spicy, creamy, colorful, tender, tangy, exciting deliciousness – definitely fits the bill!
The magic of this dish comes from first marinating the chicken in yogurt to tenderize it. Then it’s partially cooked on a very hot grill, for that “tandoor” flavor. Of course you should use your tandoor oven, if you have one!
The chicken is then cut into bite-sized pieces and finished in a richly spiced, creamy tomato sauce.
The Tulane graduation ceremony was festive and wonderfully unconventional. The students marched out to the sounds of New Orleans jazz with “Just a Closer Walk With Three” played live by Dr. Michael White’s Original Liberty Brass Band. The Keynote speaker was New Orleans-born, Jazz great – Wynton Marsalis. Holding his trumpet in his hand at the podium, he delivered a brilliant and powerful speech, punctuated with several trumpet solos.
What made the commencement all the more poignant was that it was a wave goodbye to Tulane’s beloved long-time president Cowen, who’s stepping down in July. Cowen is credited with rebuilding Tulane after Katrina and has since made community service a graduation requirement for all Tulane students.
A big part of the message at the commencement was to go out into the world and make a difference. Here’s something Cowen said to the graduates that stuck with me:
“No one will ever remember you for what you did for yourself. They will only remember you for what you did for others.”
WHAT TO SERVE WITH CHICKEN TIKKA MASALA:
Plain steamed white rice is always a great choice with a saucy curry and here are a few other dishes that I love to serve with Chicken Tikka Masala.
- Saag Aloo: Indian Spinach and Potatoes
- Cucumber Raita: quintessential accompaniment for Indian curries
- Sautéed Spinach and Garlic
Chicken Tikka Masala
Tender marinated grilled grilled chicken in a spicy creamy tomato sauce
- Prep Time: 1 hour
- Cook Time: 40 mins
- Total Time: 1 hour 40 mins
- Yield: 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Marinade Ingredients
- 1 cup plain whole milk yogurt (Greek is fine)
- 8–10 large garlic cloves, flattened and peeled (see here for how to flatten & peel garlic)
- 2 tablespoons olive oil
- 2 tablespoons lime or lemon juice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large white onion, halved and thinly sliced
- 5 large garlic cloves, crushed in a garlic press
- 2 tablespoons finely minced or grated ginger root
- 1 tablespoon ground coriander
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 3 cups tomato puree from a 28 ounce can (I recommend Organic or San Marzano for best flavor)
- 1 cup water
- 3/4 cup half and half (you can use heavy cream if you want to splurge)
- 1/3 cup fresh lemon juice
- Salt and fresh ground pepper, to taste
- 1 bunch chopped cilantro (about 1 cup)
Instructions
- Marinate and Grill the Chicken Mix all the marinade ingredients in a large bowl. Add chicken and toss to coat. Cover bowl with plastic wrap and set aside in the fridge for 1 hour or up to 8 hours.
- Preheat your grill to high. Shake off excess marinade from the chicken and grill it for 5 minutes per side. Don’t worry if it isn’t fully cooked. It will continue to cook in the sauce. Let chicken rest for 10 minutes and then cut it into bite-sized cubes. Set it aside while you make the sauce.
- Make the Sauce Measure out all the spices for the sauce into a small bowl: coriander, cumin, paprika, chili powder, salt and cayenne pepper. Heat butter and oil in a heavy kettle or dutch oven over medium heat until hot. Add onions, ginger and garlic. Cook, stirring frequently, for 5 minutes or so, until onions are tender and starting to brown. Add spices and cook, stirring, for about 30 seconds, until fragrant. Add tomatoes and water. Bring to a boil. Lower to a gentle simmer and cook for 10 minutes, uncovered. Add half & half, lemon juice, chicken cubes and half the cilantro. Simmer gently for 6-8 minutes, until the chicken is cooked through. Adjust the seasoning with salt and pepper. Stir in the rest of the cilantro. Serve with steamed basmati rice or naan.
An you recommend something other than soy yogurt? Need dairy and soy free. Thank you.
Not sure how I missed this before – man was this good!! A slight kick, great flavor -YUM!
We served it over riced cauliflower…side of toasted pita.(and a glass of red wine)
Hope you are getting your fill of curry in England
★★★★★
I made this recently and it was amazing… now that I have finally learned how to make soft chapati, I make them to eat along with the tikka masala. Really delicious recipe! Also heats up well the next day (if you are lucky enough to have any leftover).
★★★★★
I made this this weekend and it was absolutely delicious! There were a few steps to the dish, but they were easy and it was so worth it. I tried using a lite coconut milk but it did not have the richness of cream, so I put in some low fat half and half and it was perfect. Thank you for another great recipe!
★★★★★
Thanks Donna! So glad you enjoyed it!!
I made this Sunday and added about 1/4 cup of coconut milk to the marinade and then about another 1/4 cup to the sauce. It added a nice, subtle sweet flavor. Just a suggestion.
Thanks Chris! I’m going to have to try it with coconut milk!
Deb and I made this dish on Monday. It was great. We are big Indian food fans and we always have trouble recreating Indian dishes on our own. this recipe actually came out tasting like it does in a good Indian restaurant, and it was easy to make. Served with some Basmati rice. On top of that, it actually tasted even better the next day when I had it as leftovers! Love this dish.
So glad to hear it Chris! 🙂
Hooray indeed for your son!!!!! That is a major accomplishment that highlights some strong personality traits. Most Excellent. Yes, it does sound like a rather unconventional graduation. Hooray for that too. Graduations frankly can be pretty dull, not matter how jazzed one might be for their own child. As to the recipe, I swooned. Lol and I also pinned it. Luscious!
Hi Lisa – what can we substitute for the dairy? Would you recommend coconut milk in this recipe? Or is there something else?
I’d suggest using soy yogurt – it’s creamier than coconut milk and the tanginess would be nice. Let me know!