Easy Grilled Chicken Tikka Masala

This is my weeknight-meets-weekend mashup: juicy grilled chicken tikka that gets dunked into a silky, tomato-buttery, restaurant-level masala sauce. It’s smoky from the grill, velvety from a little cream, and unapologetically big on spice and brightness. If you’ve only ever had tikka masala from takeout, this is the version that tastes like a treat but doesn’t hijack your whole evening.

The first time I made this, my husband walked in, sniffed the air, and said, “We’re having real dinner tonight, huh?” Please take that as the compliment it is. Our little family now plays a game of “how many naan can we responsibly eat,” and spoiler: there’s no responsible number. This recipe became a staple the week I realized I could grill the marinated chicken outside while the sauce simmered inside and we’d all be fed and happy before bedtime meltdowns (mine included).

Kitchen Talk

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I’ve tried both chicken breasts and thighs here—thighs win by a landslide for staying juicy on the grill. If all you’ve got is breast, cut it a little chunkier and pull it early. The marinade is that classic yogurt + lemon + ginger-garlic situation, and yes, the color looks a little neon from paprika/turmeric. That’s the point. I forgot to oil the grill grates once and lost like, three great pieces to the grate gods—so give it a quick swipe with an oiled paper towel first.

Sauce-wise, I do onions cooked until slouchy, then spices bloom in butter or ghee so the whole kitchen smells like a hug. Tomato puree makes it smooth, and a splash of cream (or coconut milk when I’m out) brings it home. If you have dried fenugreek leaves (kasuri methi), crumble a pinch at the end and try not to faint at how “real restaurant” it tastes. One time I added extra cayenne because I was feeling bold—everyone drank three glasses of water and we still ate every last bite. Worth it.

Shopping Tips

– Protein: Boneless, skinless chicken thighs stay juicier on the grill; look for well-marbled, pink (not gray) pieces.
– Dairy: Whole-milk plain yogurt tenderizes best; grab a small carton of heavy cream or a can of full-fat coconut milk if dairy-free.
– Spices: Garam masala, cumin, coriander, turmeric, and paprika are the backbone—smell your garam masala; if it’s muted, replace it.
– Canned Goods: Tomato puree or passata gives a smooth sauce; avoid seasoned sauces so you control the salt and spice.
– Fresh Herbs: Cilantro for garnish and brightness; choose bunches with perky leaves and no yellowing.
– Specialty Item: Dried fenugreek leaves (kasuri methi) are optional but incredible—usually in the international aisle or an Indian market.

Prep Ahead Ideas

– Marinate the chicken the night before—yogurt + lemon + spices + ginger/garlic paste—then cover and refrigerate.
– Chop onions and store in a lidded container; pre-measure your spice blend into a tiny jar so you can dump-and-bloom later.
– Make the sauce fully a day ahead; it actually tastes better after a nap in the fridge. Reheat gently and add the grilled chicken right before serving.
– If mornings are chaos, thread the chicken onto skewers while your coffee drips, then grill when you get home.

✔Time-Saving Tricks

– Use ginger-garlic paste from a jar—totally fine on a Tuesday.
– Buy tomato passata to skip blending canned tomatoes smooth.
– Grill the chicken while the sauce simmers; by the time you flip the skewers, your sauce is ready for its cozy reunion.
– Microwave rice or use frozen rice packs—life is short.
– Don’t rush blooming spices in fat; that 60-ish seconds is where flavor happens.

✔Common Mistakes

– Overcrowding the grill so the chicken steams instead of chars. Give those pieces breathing room.
– Adding cream too early and boiling it—hello, broken sauce. Stir it in at the end over low heat.
– Skipping salt in the marinade. The chicken needs seasoning before it ever hits heat.
– Burning the spices: if they smell sharp or acrid, quickly splash in a bit of tomato to cool things down and keep moving.
– Cutting chicken too small; tiny pieces dry out fast. Aim for sturdy, skewer-friendly chunks.

What to Serve It With

– Steamed basmati rice or garlicky butter rice.
– Warm naan or roti for scooping.
– Quick cucumber-tomato-onion salad with lemon and a pinch of salt.
– Roasted or air-fried cauliflower tossed with cumin and salt.

✔Tips & Mistakes

– Preheat the grill longer than you think; hot grates = easy release.
– Oil the grates, not the chicken, to minimize flare-ups.
– Taste the sauce before adding cream—adjust salt, acid, and heat first.
– If it’s too spicy, stir in more cream or a spoonful of yogurt.
– Too tangy? A pinch of sugar balances the tomatoes without making it sweet.

✔Storage Tips

Leftovers slip into an airtight container and hang in the fridge for 3–4 days. The sauce thickens overnight (in a good way), so loosen with a splash of water or cream when reheating on low. It freezes like a champ for a month—cool completely, then stash. And yes, I’ve eaten cold tikka masala straight from the container at 10 a.m. It’s a little unhinged and very satisfying.

✔Variations and Substitutions

– Dairy-free: use coconut milk instead of cream and dairy-free yogurt for the marinade. Different vibe, still lush.
– Protein swap: paneer or tofu works; press tofu a bit drier and grill or pan-sear first.
– Spice level: dial cayenne up or down; smoked paprika adds depth without extra heat.
– No grill? Broil the marinated chicken on a sheet pan or sear in a hot skillet, then finish in the sauce.
– No kasuri methi? A tiny pinch of maple syrup plus extra cilantro gives a whisper of that sweet-bitter complexity.

Frequently Asked Questions

Easy Grilled Chicken Tikka Masala

Juicy grilled chicken meets a creamy, spiced tomato sauce for a faster, lighter tikka masala. Perfect with rice or naan.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• ▢ 0.75 cup plain whole-milk yogurt
• ▢ 2 tbsp fresh lemon juice
• ▢ 4 tsp minced garlic
• ▢ 2 tsp grated fresh ginger
• ▢ 3 tsp garam masala divided
• ▢ 2.5 tsp ground cumin divided
• ▢ 1.5 tsp ground coriander
• ▢ 3 tsp sweet paprika divided
• ▢ 0.75 tsp ground turmeric divided
• ▢ 0.5 tsp cayenne pepper adjust to heat preference
• ▢ 2.25 tsp kosher salt divided
• ▢ 2 tbsp neutral oil divided
• ▢ 2 tbsp unsalted butter
• ▢ 1.25 cup chopped yellow onion
• ▢ 1.5 cup tomato sauce
• ▢ 1 tbsp tomato paste
• ▢ 0.5 cup low-sodium chicken broth or water
• ▢ 0.75 cup heavy cream
• ▢ 1 tsp granulated sugar
• ▢ 0.25 tsp black pepper
• ▢ 0.25 cup chopped fresh cilantro for garnish

Instructions

Preparation Steps

• Whisk yogurt, lemon juice, garlic, ginger, 2 tsp garam masala, 1.5 tsp cumin, coriander, 2 tsp paprika, 0.5 tsp turmeric, cayenne, and 1.25 tsp salt in a bowl.
• Toss chicken in the marinade to coat well. Cover and chill at least 30 minutes.
• Preheat grill to medium-high. Oil the grates. Thread chicken onto skewers and brush lightly with 1 tsp oil.
• Grill chicken, turning a few times, until lightly charred and cooked through, 8–10 minutes. Rest briefly.
• Meanwhile, heat remaining oil with butter in a skillet over medium. Cook onion until soft and golden, 5–7 minutes.
• Stir in remaining garam masala, remaining cumin, remaining paprika, remaining turmeric, and black pepper. Toast 30 seconds. Add tomato paste and cook 1 minute.
• Pour in tomato sauce and broth. Simmer until slightly thickened, 8–10 minutes. Stir in cream, sugar, and remaining salt.
• Slice or slide chicken off skewers. Add to sauce and simmer 2–3 minutes to coat. Finish with cilantro and serve.

Notes

Swap the grill for a hot broiler: place marinated chicken on a foil-lined rack and broil 5–7 minutes per side. For extra richness, stir a spoonful of butter into the sauce at the end. Leftovers keep 3 days chilled; rewarm gently with a splash of broth or cream.

This recipe is an original creation inspired by classic Easy Grilled Chicken Tikka Masala flavors. All ingredient ratios and instructions are independently developed.