Barbecued Chicken Tikka Masala

    Barbecued Chicken Tikka Masala

    Recipe photo: Barbecued Chicken Tikka Masala
    1

    Barbecued Chicken Tikka Masala

    (2716)
    2hr


    2437 people made this

    About this recipe: Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or under the grill, then served in a creamy tomato sauce. Perfect with basmati rice or warm Lebanese bread.

    Ingredients
    Serves: 4 

    • 3 chicken breast fillets, cut into chunks
    • 4 long skewers
    • For the marinade
    • 1 cup (250ml) natural yoghurt
    • 1 tablespoon (15ml) lemon juice
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 2 teaspoons cayenne pepper
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon finely grated fresh ginger
    • 2 teaspoons salt, or to taste
    • For the sauce
    • 20g butter
    • 1 clove garlic, crushed
    • 1 green chilli, finely chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • 2 teaspoons salt, or to taste
    • 1 cup (250ml) passata or tomato puree
    • 1¼ cups (300ml) thickened cream
    • 1 large bunch fresh coriander, freshly chopped

    Directions
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
    2. Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side.
    3. For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt.
    4. Stir in tomato passata or puree and cream. Simmer on low heat until sauce thickens, about 20 minutes.
    5. Add cooked chicken and simmer for 10 minutes.
    6. Transfer to a serving platter and garnish with fresh coriander.
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    Reviews and ratings
    Global ratings:
    (2716)

    Reviews in English (2101)

    by
    1421

    I have visited 4 different Indian restaurants over the last 2 years (since being introduced to Indian food). I LOVE chicken tikka masala. This recipe tastes above and beyond all the restaurants I've been to. It's also at least twice as spicy. During my first attempt at this recipe I made it verbatim minus the salt. Turned out perfect but a bit spicy for my taste. My second batch was double. Again I left out the salt (per reviewers' suggestions) and halved the cayenne. Deliciously met my Indian food requirements. My suggestions to you all: 1. Leave out the salt altogether 2. The recipe as written is pretty spicy. Make it the first time as written (minus the salt), but if the spiciness is more/less what you want than modify it the next time. 3. Please don't diss this recipe without trying a few modifications of your own. This is the first chicken tikka masala recipe I ever tried. It turned out wonderfully, but it was way too spicy in the beginning and I listened to the salt warnings, so I modified it slightly. This is the only recipe I will ever use for this meal. !!!!! :-)  -  03 Jan 2007  (Review from Allrecipes US | Canada)

    by
    1282

    This was sooo good! We loved it! I did make some changes. In the marinade, I used 1 tsp. garam masala instead of cinnamon, and only 1 tsp salt. I marinated all day. For the sauce, I used 3 cloves garlic. I doubled the amount of the sauce, which I would definitely recommend doing or there won't be enough to soak up with rice. For a doubled recipe, I used 2 tsp cumin, 2 tsp paprika, and 3 tsp garam masala (garam masala is KEY!) and only 1/2 tsp salt. I used a 15oz can of tomato sauce and about 1.75 cups heavy cream (we'll try coconut milk next time). Seriously, this tasted just like the chicken tikka masala we get at our favorite Indian restaurant. Would be delicious with Naan!  -  23 Apr 2007  (Review from Allrecipes US | Canada)

    by
    905

    Excellent with the following changes--1) For medium heat, omit all cayenne pepper. Believe it or not the black pepper in the marinade provides plenty of heat. 2) Choose a jalapeno pepper with a rounded tip & remove the seeds. The rounder the more mild, the more pointed the hotter the pepper. 3) Aside from a sprinkle of salt in the sauce, omit all salt. 4) If you don't want to fire up the grill, make a makeshift "grill" using a cookie rack over a foil-lined cookie sheet. Place the marinated chicken on the rack and broil on high (@ 5 min. each side) I also used thigh instead of breast meat & used olive oil instead of butter to saute the garlic & jalepeno. For easy sides, I served with basmati rice, naan, choli/garbanzo beans & raita (all from Trader Joes). Enjoy!  -  27 Sep 2007  (Review from Allrecipes US | Canada)

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