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!
WHAT YOU'LL LOVE
- Scoring the chicken thighs before marinating lets the yogurt mixture work into the meat rather than only coating the surface
- Building the curry base in the same pot that later holds the simmered chicken means the onions, spices, and tomatoes form a foundation the chicken cooks directly into
- Crushing the whole peeled tomatoes by hand with a spatula releases more juice than they'd give off intact, helping the sauce come together faster
- Grilling the chicken over high, direct heat before adding it to the curry builds char flavor that simmering alone wouldn't develop
Chicken Tikka Masala
Britt Shoffner
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
612
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.
Ingredients
- 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 Tomatoes
-
Kosmos Hot Dirty Bird, to taste
- 1 cup heavy cream
- 1/2 cup cilantro, rough chop
Directions
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 R Butts R Smokin' Cherry Habanero Rub to your desired heat level. Season to taste.
Serve tikka masala with jasmine rice or naan and top with cilantro.
Recipe Note
Recipe FAQ
Why score the chicken thighs before marinating them in yogurt?
Cutting shallow scores into the meat lets the yogurt, lemon juice, and salt marinade work into the chicken itself, rather than only coating the outer surface during the 4-6 hour soak.
Why build the curry base in the same dutch oven that later holds the simmered chicken?
Cooking the onions, curry paste, garam masala, garlic, and ginger in that pot first means the tomatoes and eventual chicken simmer directly into an already-developed base, rather than needing a separate pot for the sauce.
Why crush the whole peeled tomatoes by hand instead of using pre-crushed tomatoes?
Breaking them down with a spatula releases more juice than they'd give off if left in larger pieces, helping the sauce come together and thicken faster as it simmers.
Why grill the chicken over high, direct heat before adding it to the curry pot?
Searing it on the grill first builds char flavor into the chicken that simmering it directly in the curry sauce alone wouldn't develop.
What internal temperature should the chicken actually reach?
This recipe doesn't state a specific temperature — it grills the chicken until char marks appear, then simmers the cubed pieces in the curry until cooked through. Poultry needs to reach a minimum internal temperature of 165°F; checking with a thermometer during the simmer stage is worth doing rather than relying on visual doneness alone.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the chicken, and the curry itself comes together entirely on the stovetop in a dutch oven.
Recipe Highlights
Scored, marinated chicken: Lets the yogurt marinade penetrate beyond the surface.
Shared-pot curry building: Ties the chicken directly into an already-developed base.
Hand-crushed tomatoes: Releases more juice for a faster-thickening sauce.
Pre-grilled chicken: Adds char flavor beyond what simmering alone provides.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.85 oz
- per serving
- Calories
- 612
- Carbs
- 10 grams
- Protein
- 70 grams
- Fat
- 30 grams
- Sodium
- 313 milligrams
