Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!
Chicken Tikka Masala
Experience the smoky deliciousness of Chef Britt's Chicken Tikka Masala! This flavorful curry recipe combines fire-grilled chicken with an unbeatable combination of spices, creating a dish that will tantalize your taste buds and keep you reaching for more.
- 4-5 lbs boneless, skinless chicken thighs (chicken breasts may be substituted)
1/2 tube of Entube Curry Paste
- 1/2 tablespoon garam masala
- 2 cups plain full-fat yogurt
- 1/2 cup fresh lemon juice
1/4 cup Jacobsen Kosher Sea Salt, plus more for seasoning
- 4 tablespoons ghee
- 12 cloves garlic, grated
- 3 tablespoons ginger, grated
- 1 large white or yellow onion, sliced thin
1 - 28 oz can of Ciao Whole Peeled Tomatoes
- Oakridge Seasoning Habanero Death Dust, to taste
- 1 cup heavy cream
- 1/2 cup cilantro, rough chop
Create a marinade by combining yogurt, 1/2 cup lemon juice, and 1/4 cup Jacobsen Kosher Sea Salt.
Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)
Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, 1/2 Tablespoon garam masala, grated garlic, and grated ginger. Sauté until fragrant.
Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.
Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.
Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.
Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.
Serve tikka masala with jasmine rice or naan and top with cilantro.
To serve: cooked jasmine rice or naan
*Recipe notes:If you are wanting to marinate the chicken overnight, omit the lemon juice from the yogurt marinade to extend the marination time.
- Serving Size
- 9.85 oz
- per serving
- 10 grams
- 70 grams
- 30 grams
- 313 milligrams