Spicy Chicken Tikka Masala Grilled Version
Fire up your grill and tantalize your taste buds with this Spicy Chicken Tikka Masala Grilled Version, a smoky twist on the beloved classic! This recipe combines juicy, marinated boneless chicken thighs, perfectly charred over high heat, with a rich and velvety tomato-based curry sauce infused with bold Indian spices like cumin, coriander, and Kashmiri chili powder. The yogurt marinade, enhanced with garlic, ginger, and vibrant spices, ensures the chicken remains tender and flavorful, while the creamy sauce balances the heat with a luscious finish. Perfect for serving with fluffy basmati rice or warm naan, this dish delivers restaurant-style elegance with the added depth of smoky, grilled perfection—an irresistible choice for spice lovers and fans of Indian cuisine alike. Ready in just over an hour, this recipe is a sure-fire way to elevate your next dinner to gourmet status!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 200 g Greek yogurt
- 2 tbsp Lemon juice
- 4 pieces Garlic cloves, minced
- 1 tbsp Ginger, grated
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Smoked paprika
- 1 tsp Ground turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp Salt
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- 1 large Onion, finely chopped
- 400 g Canned crushed tomatoes
- 150 ml Heavy cream
- 2 tbsp Cilantro, chopped (for garnish)
Instructions
In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, ground cumin, ground coriander, smoked paprika, ground turmeric, Kashmiri red chili powder, and salt. Stir well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
Preheat your grill to medium-high heat. Lightly grease the grill grates with vegetable oil.
Remove the chicken from the marinade, shaking off any excess, and grill for 6-8 minutes on each side until fully cooked and slightly charred. Set aside.
In a large skillet over medium heat, melt butter and add the chopped onion. Sauté for 5-7 minutes until golden and softened.
Add the canned crushed tomatoes to the skillet and cook for 10 minutes, stirring occasionally, until the mixture thickens.
Stir in heavy cream and reduce the heat to low. Let the sauce simmer gently for 5 minutes.
Cut the grilled chicken into bite-sized pieces and add it to the sauce. Stir to coat the chicken in the sauce and simmer for 5 more minutes.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 30.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
