Chicken Tikka Masala

Recipe courtesy of BGETeamGreen Member Chris Sussman aka the_bbq_buddha

8+ Hours
30 Minutes



  • 1 cup (240 ml) plain yogurt 
  • garlic cloves, minced 
  • 1 tablespoon (15 ml) grated fresh ginger 
  • 1 1/2 teaspoons (7.5 ml) ground cumin 
  • 1 1/2 teaspoons (7.5 ml) ground coriander 
  • 1/4 teaspoons (1.3 ml) ground cardamom 
  • 1/4 teaspoons (1.3 ml) cayenne pepper 
  • 1/4 teaspoons (1.3 ml) ground turmeric 
  •  Salt and pepper 
  • 2 1/2 lbs (1.1 kg) skinless, boneless chicken thighs, fat trimmed 


  •  Salt and pepper 
  • 2 tablespoons (30 ml) olive oil 
  • 1 teaspoon (5 ml) olive oil 
  • 1/4 cups (60 ml) blanched whole almonds 
  • large onion, finely chopped 
  • garlic cloves, minced 
  • 1 teaspoon (5 ml) minced fresh ginger 
  • 1 1/2 tablespoons (23 ml) garam masala 
  • 1 teaspoon (5 ml) ground cumin 
  • 1 teaspoon (5 ml) ground coriander 
  • 1/2 teaspoons (2.5 ml) cayenne pepper 
  •  One 35 oz. (1000 g) can peeled tomatoes, finely chopped, juices reserved 
  •  Pinch of sugar 
  • 1 cup (240 ml) heavy cream 



Step 1

In a bowl combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. Make slashes in each piece of chicken then add the chicken to the marinade, toss to coat and refrigerate overnight.


Step 1

Set the EGG for direct cooking at 400°F/204°C.

Step 2

Remove the chicken from the marinade and scrape off as much of the marinade as possible. Season the chicken with salt and pepper and cook for 4 minutes per side. Remove from the EGG and cut it into 2 inch (5 cm) pieces. Set aside.

Step 3

In a small skillet, heat 1 teaspoon (5 ml) of the oil and add the almonds, cook over medium heat, stirring constantly until golden (about 5 minutes). Transfer the almonds to a plate and let cool completely.

Step 4

In a food processor, pulse the almonds until finely ground.

Step 5

Preheat a Dutch Oven - Cast Iron on the EGG. Heat the remaining 2 tablespoons (30 ml) of oil and then add the onion, garlic, and ginger. Cook until the onions are tender and golden, about 8 minutes, stirring occasionally. Add the tomatoes with their juices, sugar and season with salt and pepper. Let reduce until the sauce is slightly thickened, about 20 minutes.

Step 6

Add the garam masala, cumin, coriander, cayenne, and ground almonds. Stir until everything is combined, about 1 minute. Mix in the cream and chicken. Simmer for 10 minutes, stirring frequently. Remove from the EGG and serve with naan.

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