Charcoal Chicken Tikka Masala

This Chicken Tikka Masala recipe brings smoky, grilled flavor by cooking over a charcoal grill in a cast iron skillet. Marinated chicken is grilled to perfection, then simmered in a rich, creamy tomato sauce with spices. Cooking it over charcoal adds a traditional, smoky flavor that enhances this classic dish.

Ingredients

For the Chicken Marinade:

• Chicken Thighs or Breasts: 1.5 pounds, cut into bite-sized pieces

• Greek Yogurt: 1 cup

• Lemon Juice: 1 tbsp

• Garlic: 3 cloves, minced

• Ginger: 1 tbsp, minced

• Garam Masala: 1 tsp

• Cumin: 1 tsp

• Paprika: 1 tsp

• Turmeric: ½ tsp

• Salt: ½ tsp

For the Tikka Masala Sauce:

• Butter: 2 tbsp

• Onion: 1 large, finely diced

• Garlic: 4 cloves, minced

• Ginger: 1 tbsp, minced

• Garam Masala: 2 tsp

• Ground Coriander: 1 tsp

• Ground Cumin: 1 tsp

• Paprika: 1 tsp

• Tomato Puree (or Passata): 1 ½ cups

• Heavy Cream: 1 cup

• Salt: to taste

• Fresh Cilantro: chopped, for garnish

Instructions

1. Marinate the Chicken

   • In a large bowl, mix together the Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt.

   • Add the chicken pieces, tossing to coat evenly. Cover and refrigerate for AT LEAST 4 hours to allow flavors to meld. Overnight is highly recommended.

2. Prepare the Charcoal Grill

   • Light the charcoal and set up the grill for medium-high heat. Place a cast iron skillet directly over the charcoal for direct cooking.

   • Allow the skillet to preheat on the grill while the coals reach a steady temperature, around 400°F.

3. Cook the Chicken

   • Add the marinated chicken directly to the grill in a single layer, over high heat. Cook for 4-5 minutes on each side until the chicken is lightly charred and cooked through.

   • Remove from heat and set side while you prepare the sauce.

4. Make the Tikka Masala Sauce

   • Add the butter to the skillet on the grill. Once melted, add the diced onion, cooking for 3-4 minutes until softened.

   • Stir in the garlic and ginger, sautéing for another 1-2 minutes until fragrant.

   • Add garam masala, coriander, cumin, and paprika, stirring to toast the spices for about 1 minute.

5. Simmer the Sauce

   • Pour in the tomato puree, stirring to incorporate the spices. Let the sauce simmer for 10 minutes, or until it begins to thicken.

   • Stir in the heavy cream, season with salt to taste, and let it simmer gently for another 5 minutes.

6. Combine Chicken and Sauce

   • Add the cooked chicken into the skillet with the sauce, stirring to coat each piece (make sure to pour any juices in as well).

   • Cover the skillet loosely with foil and let it simmer for another 5-10 minutes on the grill, allowing the sauce to thicken to your desired consistency.

7. Serve

   • Remove the skillet from the grill. Garnish with fresh cilantro and serve hot with naan, basmati rice, or steamed vegetables.

Tips

• Control the Heat: Adjust the vents on your charcoal grill to maintain a steady temperature throughout cooking.

• For Extra Smokiness: Add a small piece of wood, like hickory or cherry, to the coals for a subtle smoky flavor.

Enjoy the rich, smokey flavor of this Chicken Tikka Masala, made even more special by cooking over a charcoal grill!