Barbecued chicken tikka masala

    Barbecued chicken tikka masala

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    About this recipe: Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or in a griddle pan, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

    Serves: 4 

    • For the marinade
    • 225g (8 oz) natural yoghurt
    • 1 tablespoon lemon juice
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 2 teaspoons cayenne pepper
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon minced fresh root ginger
    • 2 teaspoons salt, or to taste
    • 3 chicken breast fillets, cut into chunks
    • 4 long skewers
    • Tikka masala sauce
    • 1 tablespoon butter
    • 1 clove garlic, minced
    • 1 green chilli, finely minced
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • 2 teaspoons salt, or to taste
    • 225g (8 oz) passata
    • 1 (227ml) pot double cream
    • large bunch fresh coriander, freshly chopped

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
    2. Preheat barbecue (alternatively, cook chicken in a griddle pan).
    3. Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.
    4. Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.
    5. Transfer to a serving platter and garnish with fresh coriander.

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