Go Back
+ servings

Grilled Chicken Tikka Masala

A creamy and flavor packed dish with spiced yogurt, coconut milk and tender chicken. Perfect family dinner with tasty leftovers for packed work lunches.
Course Dinner
Cuisine Indian/Southeast Asian
Keyword Chicken Tikka Masala Recipe, Grilled Chicken Tikka Masala
Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 55 minutes
Servings 8 -10 servings
Calories 420kcal
Author Heather



  • 2 cups plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala *see picture above
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 2 1/2 lbs boneless skinless chicken breasts

Masala Sauce

  • 3 tbsp butter or oil
  • 1/2 lg. brown onion *diced, about 3/4 cup
  • 2 cloves garlic *crushed or minced
  • 1 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp ginger
  • 2 tsp garam masala
  • 1/2 tsp black pepper *1 tsp for mild heat
  • 1 tsp paprika
  • 1 1/2 tsp sea salt
  • 2 tbsp tomato paste
  • 2 cups plain yogurt
  • 1 13.5 oz can coconut milk
  • 1/4 cup chopped cilantro *plus more for garnish


  • For the Marinade- In a large bowl mix yogurt, lemon juice and spices well. Add chicken, making sure to fully submerge into marinade. Cover and marinade in the refrigerator for approximately 4 hours.
  • Once chicken is marinated, grill over a med/high heat until almost reaching an internal temperature of 165℉, approximately 5-6 mins per side. Once grilled, set aside and let rest until completion of masala sauce. Slightly under cooking chicken will help keep moist as it continues cooking in the masala sauce.
  • For the Masala Sauce- Measure spices in a small bowl- set aside. Heat a small stockpot over med heat. Add butter and onions, sauté until translucent-about 4-5 mins. Add garlic and continue sautéing for another 2 mins. Add spices and heat & stir until aromatic, about 1 min. Mix in tomato paste & heat for an additional 30 sec. Slowly whisk in coconut milk. While coconut milk is heating measure yogurt. Make sure to temper yogurt by adding a bit of hot coconut milk first before adding yogurt to sauce. Add yogurt and stir well. Cut chicken breasts into 1/2 inch cubes and add to sauce. Add chopped cilantro and simmer for 15-20 mins over med/low heat.
  • Serve over rice or quinoa and garnish with chopped cilantro.


*Please use as many organic ingredients as possible.


Calories: 420kcal | Carbohydrates: 12g | Protein: 36g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 844mg | Potassium: 924mg | Fiber: 2g | Sugar: 8g | Vitamin A: 388IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 2mg