Best 3 Spicy Chicken Tikka Masala Grilled Version Recipes

Tantalize your taste buds with our exquisite Spicy Chicken Tikka Masala Grilled Version, a culinary masterpiece that seamlessly blends the bold flavors of Indian spices with the smoky goodness of grilled chicken. This delectable dish promises an explosion of flavors, with succulent chicken marinated in a tantalizing blend of yogurt, ginger, garlic, and a symphony of aromatic spices, grilled to perfection and enveloped in a rich, creamy tomato sauce infused with a symphony of Indian herbs and spices. Accompany this main course with our delightful accompaniments: fluffy Basmati rice to soak up the luscious sauce, refreshing Cucumber Raita to cool the palate, and a zesty Mint Chutney to add a pop of freshness. Embark on a culinary journey to savor the authentic taste of India with our Spicy Chicken Tikka Masala Grilled Version and its delectable accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN TIKKA MASALA RECIPE

The Best Chicken Tikka Masala Recipe image

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill.

Provided by J. Kenji López-Alt

Categories Entree

Time 4h55m

Yield 6

Number Of Ingredients 16

Ingredients

5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
3 tablespoons toasted ground cumin
3 tablespoons toasted paprika
2 tablespoon toasted ground coriander seed
2 teaspoon ground turmeric
1 teaspoon cayenne pepper
12 cloves garlic, grated on the medium holes of a box grater, divided
3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
2 cups yogurt
3/4 cup fresh juice from 4 to 6 lemons, divided
Diamond Crystal kosher salt; for table salt, use about half as much by volume
4 tablespoons butter or ghee
1 large onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, roughly mashed
1/2 cup roughly chopped cilantro leaves and tender stems
1 cup heavy cream

Steps:

TO COOK UNDER THE BROILER : Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through-this is ok). Transfer to cutting board and let rest 10 minutes.

Nutrition Facts : Calories 1045 kcal, Carbohydrate 19 g, Cholesterol 510 mg, Fiber 6 g, Protein 106 g, SaturatedFat 25 g, Sodium 1171 mg, Sugar 9 g, Fat 60 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

GRILLED CHICKEN TIKKA

Grilled Chicken Tikka image

The word Tikka means bits, pieces or chunks and chicken tikka is an easy dish in which chicken chunks are marinated in spices and grilled on skewers.

Provided by Petrina Verma Sarkar

Categories Appetizer Lunch Dinner

Time 12h30m

Yield 8

Number Of Ingredients 14

Ingredients

1 cup packed fresh coriander leaves (cilantro; finely chopped), more for garnish
2 tablespoons ginger paste
3 tablespoons garlic paste
3 to 4 tablespoons garam masala
6 peppercorns (or 2 dry red chilies)
1 teaspoon kosher salt, more to taste
Optional: 1/2 teaspoon orange food coloring
1 cup plain yogurt
2 1/4 pounds/1 kg chicken breast (skinless, boneless, cut into 2-inch chunks)
1 large onion (sliced into thin rings)
3 tablespoons lime juice (or lemon juice , freshly squeezed)
1 teaspoon chaat masala, more to taste
Naan or basmati rice for serving
Garnish: lime or lemon wedges

Steps:

Gather the ingredients.
Add the coriander, ginger, garlic, garam masala, peppercorns, salt, and food coloring, if using, to the bowl of a food processor. Process into a smooth paste, scraping down the bowl occasionally.
Scrape the mixture into a large bowl with a silicone spatula. Add the yogurt, and adjust the seasonings to taste. Add the chicken pieces, tossing to coat. Cover the bowl and refrigerate overnight.
Thread the chicken onto skewers leaving some space between each piece so the chicken cooks evenly. Preheat a grill to medium-high or position a rack in the upper portion of the oven and preheat to 400 F.
Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Cook until the chicken is browned on all sides and tender, about 12 to 15 minutes.
Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated.
Top the chicken with the prepared onions, garnish with remaining coriander and serve with naan or Basmati rice. Enjoy!

Nutrition Facts : Calories 546 kcal, Carbohydrate 9 g, Cholesterol 241 mg, Fiber 2 g, Protein 90 g, SaturatedFat 4 g, Sodium 584 mg, Sugar 3 g, Fat 15 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

THE BEST CHICKEN TIKKA MASALA

The Best Chicken Tikka Masala image

Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
Top the chicken and sauce with cilantro. Serve with rice and naan.

Tips:

To make the chicken tikka marinade more flavorful, use a variety of spices, including cumin, coriander, turmeric, ginger, garlic, and chili powder.
If you don't have a tandoor oven, you can grill the chicken on a regular grill or in a grill pan.
To make the tikka masala sauce, use a good quality yogurt and tomatoes. You can also add other vegetables to the sauce, such as onions, peppers, or carrots.
Serve the chicken tikka masala with rice, naan bread, or your favorite side dish.

Conclusion:

Spicy chicken tikka masala is a delicious and flavorful dish that is perfect for a weeknight dinner or a special occasion. The chicken is marinated in a flavorful blend of spices and then grilled to perfection. The tikka masala sauce is rich and creamy, with a hint of spice. This dish is sure to be a hit with everyone who tries it.