Grilled Chicken Tikka Masala

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Grilled Chicken Tikka Masala


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 50 Min


Serves : 5
  • 10 chicken legs ------------------------------------------------For Marinade: 1/2 cup thick yogurt

  • 2 tsp kashmiri red chili powder

  • 1 tsp paprika

  • 1 tbsp meat masala

  • 1 tsp garam masala powder

  • 3 tsp ginger-garlic paste

  • 1 tbsp lemon juice

  • 1 tbsp kasoori methi powder

  • 2 tbsp roasted gram flour

  • 1 tsp amchur powder

  • 1-1/2 tsp pink salt or to taste

  • 2 tbsp olive oil ------------------------------------------------For Gravy: 3 tbsp olive oil

  • 1/2" cinnamon

  • 3 green cardamoms

  • 1 black cardamom

  • 5 cloves

  • 2 large onions, chopped

  • 3 tomatoes, chopped

  • 1 tsp ginger-garlic paste

  • 1/2 tsp turmeric powder

  • 1-1/2 tsp kashmiri red chili powder

  • 1 tsp coriander-cumin powder

  • 1 tsp garam masala powder

  • 1-1/4 tsp pink salt or to taste

  • 2 cups water

  • 2-3 tbsp cream

  • 1 tbsp kasoori methi powder

  • 1 bay leaf

  • 1 tsp butter

  • 1 tsp freshly ground black pepper powder


  • Wash and drain chicken legs. Drain well and pat dry with paper napkins.
  • Combine chicken with all ingredients mentioned under marinade in a large bowl for at least one hour or best overnight.
  • Preheat oven at 375 deg F. Dab oil on grill with pastry brush. Place oven liner on the bottom shelf of oven to catch the drippings.
  • Grill chicken for approximately 45 minutes turning them to get nice grill marks on all sides and basting them with olive oil.
  • Remove from oven and keep them aside. ------------------------------
  • For Gravy:: Heat oil in non-stick pan. Add cinnamon, cardamoms, cloves, and black cardamom. Stir for few seconds till aromatic but not overly browned.
  • Add onions and saute till wilted.
  • Add ginger-garlic paste. Stir for a minute.
  • Add tomatoes and cook till mushy.
  • Add red chilli powder, turmeric powder, coriander-cumin powder, garam masala powder, meat masala, and salt. Stir well and cook the mixture for a minute.
  • Add 1 cup water and any remaining marinade. Let masala cook for another couple of minutes.
  • Cool mixture thoroughly. Discard black cardamom. Blend it till smooth puree is obtained. Strain the puree to discard coarse bits.
  • Heat butter on low flame in a casserole. Add bay leaf and saute for few seconds.
  • Add puree and remaining water. Cover with lid and let it simmer for 5 minutes.
  • Add cream and adjust salt to taste. Sprinkle black pepper powder. Stir well.
  • Add kasoori methi powder and stir again.
  • Add chicken legs to gravy and cover pan with lid. Simmer for 5 minutes.
  • Serve hot with naan/roti/rice.