Grilled Chicken Tikka Masala with Creamy Tomato Sauce
Charred tandoori-spiced chicken skewers meet a silky tomato cream sauce infused with warming spices like garam masala and cinnamon. This grilled version cuts through the richness of traditional tikka masala with smoky char while maintaining the dish's signature depth. Serve over basmati rice for a restaurant-quality weeknight dinner that feeds 4-6. The extended yogurt marinade tenderizes the chicken, while the two-stage sauce-building technique balances acidity, spice, and creaminess.
Ingredients
- 1 ½ lbs boneless skinless chicken breast, cut into 1-inch cubeschicken thighs1.5:2 ratio by weightprotein
use bone-in thighs, extend marinade to 1.5 hours, add 2-3 minutes to grill time
Full guide → - 6 bamboo or metal skewers, soaked in water 30 minutes if wooden
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground red peppercayenne pepper1:1heat
use less if sensitive
- 2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt, divided
- ½ inch gingerroot, peeled and minced
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced with seeds
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masalagaram masala blend substitute1:1pantry
blend equal parts cumin, coriander, cardamom, black pepper, cinnamon
Full guide → - 1 8-ounce can tomato sauce
- 1 cup whipping cream
Instructions
- 1
Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and minced ginger in a bowl.
- 2
Add chicken cubes and stir to coat evenly. Marinate for 1 hour.
- 3
Soak wooden skewers in water for at least 30 minutes.
- 4
Thread marinated chicken onto skewers, discarding excess marinade.
- 5
Heat grill or broiler to medium-high.
- 6
Melt butter in a large deep skillet over medium-low heat.
- 7
Add minced garlic and jalapeno, cook for 1 minute.
- 8
Stir in coriander, cumin, paprika, garam masala and salt.
- 9
Add tomato sauce and simmer for 15 minutes.
- 10
Grill or broil chicken skewers, turning occasionally, until cooked through and no longer pink, about 8 minutes.
- 11
Remove chicken from skewers.
- 12
Remove sauce from heat. Stir in whipping cream and simmer until thickened, about 5 minutes.
- 13
Add chicken to sauce and simmer for 5 minutes.
- 14
Serve over basmati rice.
Tips
Pat chicken dry before threading onto skewers for better char and moisture retention during grilling.
Don't skip the 30-minute skewer soak to prevent burning, and leave space between chicken pieces for heat circulation.
Finish the sauce with cream off-heat first, then return to gentle simmer to prevent curdling and maintain silky texture.
Good to Know
Refrigerate in airtight container for up to 3 days. Freeze sauce alone for up to 2 months; thaw overnight before reheating gently over medium-low heat, adding cream after thawing. Reheat with chicken at low temperature to prevent toughening.
Marinate chicken overnight. Prepare sauce base (through tomato sauce simmer) up to 1 day ahead; refrigerate. Grill chicken day-of and finish sauce with cream just before serving.
Over basmati rice, jasmine rice, or with naan. Pair with a cucumber raita, steamed greens, or simple salad to cut richness. Serves 4-6.
Common Mistakes
Skip marinating to avoid dry, bland chicken; the yogurt and acid tenderize and flavor deeply
Don't overcrowd skewers to avoid uneven cooking and steaming instead of grilling
Stir cream into hot sauce to avoid curdling; remove from heat first if very hot
Don't discard marinade prematurely; let chicken fully coat for penetration
Substitutions
Dairy-Free Swaps
General Alternatives
use bone-in thighs, extend marinade to 1.5 hours, add 2-3 minutes to grill time
Full guide →cube 2-inch pieces, extend marinade 30 minutes, grill 4-5 minutes per side
Full guide →blend equal parts cumin, coriander, cardamom, black pepper, cinnamon
Full guide →FAQ
Can I make this without a grill?
Yes, use a broiler set to high, placing skewers 4-5 inches from heat for 8-10 minutes, turning halfway. Pan-searing in a cast-iron skillet over medium-high heat works too; cook 6-8 minutes total.
What if I don't have garam masala?
Blend equal parts ground cumin, coriander, cardamom, black pepper and cinnamon. Or substitute with extra cumin and paprika, though depth will differ slightly.
How long can I keep leftovers and can I freeze?
Refrigerate up to 3 days in an airtight container. Freeze sauce alone up to 2 months. Add cream after thawing. Chicken becomes tough when frozen whole in sauce; reheat gently at low temperature.