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Many of you know that I love cooking Asian-inspired recipes. Usually, I stick to the bold flavors of East Asia. However, I recently decided it was time to finally tackle South Asian cuisine. I found an incredible starting point on Food & Wine and translated the technique to the Big Green Egg.
Grilling the meat over direct heat is the ideal way to prepare this dish. This method mimics a traditional clay Tandoor oven, which provides a unique charred flavor you simply cannot get in a kitchen. The “Buddha Clan” raved about the authentic results this recipe produced on the grill.
Not only was this meal a blast to cook outdoors, but it also tasted fantastic. Sit back, grab an ice-cold Kingfisher, and enjoy this step-by-step guide for How to Make Grilled Chicken Tikka Masala on the Big Green Egg.
Table of Contents
- Step 1: Prepare the Spiced Yogurt Marinade
- Step 2: Fire Up the Big Green Egg
- Step 3: Grill the Chicken for a Perfect Char
- Step 4: Prep the Chicken and Preheat the Dutch Oven
- Step 5: Reduce the Tomato Base
- Step 6: Create the Creamy Masala Sauce
- Step 7: Combine and Finish
- Serving and Final Thoughts
- How to Make Grilled Chicken Tikka Masala on the Big Green Egg Recipe
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Step 1: Prepare the Spiced Yogurt Marinade
The first step to building authentic flavor is creating a robust yogurt marinade. In a large bowl, combine plain yogurt with minced garlic and freshly grated ginger. You will also add a powerful blend of cumin, coriander, cardamom, cayenne, and turmeric. Finally, season the mixture generously with salt and pepper to ensure every layer is seasoned.
Next, you need to prepare the chicken thighs. Use a sharp knife to cut small slits into the meat. These slashes allow the marinade to penetrate deep into the chicken rather than just sitting on the surface. Submerge the thighs in the yogurt mixture and toss them until they are coated evenly.
Place the chicken in a large resealable bag and let it rest in the refrigerator overnight. This long soak is essential because the yogurt tenderizes the meat while the spices infuse it with flavor.
Step 2: Fire Up the Big Green Egg
The next day, you are ready to bring those South Asian flavors to life. Start by preheating your Big Green Egg to 400°F for direct grilling. This temperature provides the perfect balance of high heat for searing without burning the spices too quickly.
While the grill reaches the target temperature, gather your remaining ingredients. Having your “mise en place” ready is important because the cooking process moves fast once the chicken hits the grates. Prepare your chopped onions, canned tomatoes, heavy cream, and toasted almonds now.
Once your charcoal is glowing and the temperature is stable, you can officially start the cook.
Step 3: Grill the Chicken for a Perfect Char
The first goal on the grill is to achieve a nice char on the meat. Place the marinated chicken thighs directly over the hot charcoal. I cooked these direct for 4 minutes per side to get that signature wood-fired look.
This high-heat searing mimics the environment of a traditional Tandoor oven. Although the chicken may not be fully cooked through yet, the intense heat develops a deep flavor profile. Once you see those beautiful grill marks, remove the chicken from the Big Green Egg and set it aside for a moment.
Step 4: Prep the Chicken and Preheat the Dutch Oven
Pull the chicken off the grill once you have achieved that perfect char. Next, chop the thighs into two-inch strips and set them aside. While you are busy chopping the meat, place a cast-iron Dutch oven directly onto the grilling surface to preheat.
Using the residual heat of the Big Green Egg ensures your pot gets screaming hot. Once the cast iron is ready, add your oil along with the fresh aromatics. Sauté the onions, garlic, and ginger until they become fragrant and golden brown. This step builds the savory foundation for your rich masala sauce.
Step 5: Reduce the Tomato Base
Now, add the finely chopped tomatoes and a pinch of sugar to the Dutch oven. Stir the mixture thoroughly to combine the fruit with the sautéed aromatics. You should cook the sauce until it reduces by half, which usually takes about 20 minutes.
This reduction phase is vital because it intensifies the sweetness of the tomatoes. Additionally, the process thickens the base into a rich consistency that will cling to the chicken. Keep the lid of your Big Green Egg closed as much as possible to maintain a steady heat during this simmer.
Step 6: Create the Creamy Masala Sauce
Once the tomatoes have reduced, it is time to build the signature creaminess of the dish. Add the heavy cream, ground almonds, and your remaining spices to the tomato reduction. The almonds act as a natural thickener and add a subtle, nutty depth to the flavor.
Mix the ingredients well to ensure a consistent texture throughout the sauce. Afterward, let the mixture simmer and reduce for another 10 minutes. This extra time allows the spices to bloom fully and creates a velvety finish that is truly world-class.
Step 7: Combine and Finish
Now, add the grilled chicken strips back into the Dutch oven. Stir the meat gently to ensure every piece is submerged in the rich, orange sauce. You should let the mixture reduce for another 10 minutes over the steady heat of the grill.
This final simmer is crucial because it allows the chicken to finish cooking through. Simultaneously, the meat absorbs the bold spices from the tomato and cream base. Once the sauce reaches your desired thickness, your Big Green Egg Chicken Tikka Masala is officially ready for the table.
Serving and Final Thoughts
Your hard work on the Big Green Egg is about to pay off. For the best experience, serve the Chicken Tikka Masala in a warm bowl alongside a generous portion of toasted Naan. The bread is the perfect tool for scooping up every last drop of that velvety, spiced sauce.
I also recommend pairing the dish with a fresh cucumber, tomato, and cilantro salad. This crisp side provides a refreshing contrast to the rich and savory flavors of the curry. It cleanses the palate and brings a bright pop of color to your dinner table.
This recipe truly highlights how versatile your grill can be. You have successfully brought the authentic taste of South Asian street food to your own backyard.
Enjoy!
How to Make Grilled Chicken Tikka Masala on the Big Green Egg
Equipment
- 1 Dutch Oven
Ingredients
Masala Marinade:
- 1 c plain yogurt
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1/4 tsp ground turmeric
- Salt and pepper
Chicken Ingredients:
- 2 1/2 pounds boneless skinless chicken thighs, fat trimmed
- Salt and pepper
- 2 tbsp vegetable oil, plus 1 tsp
- 1/4 cup blanched whole almonds
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp minced fresh ginger
- 1 1/2 tbsp garam masala
- 1 1/2 tsp pure chile powder
- 1/2 tsp cayenne pepper
- 1 can 35-ounce can peeled tomatoes, finely chopped, juices reserved
- 1/2 tsp sugar
- 1 cup heavy cream
Instructions
- In a large 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.
- Preheat your Big Green Egg to 400°
- 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 direct on the BGE for 4 minutes per side.
- Transfer to a cutting board and cut it into 2-inch pieces.
- In a small skillet, heat 1 teaspoon 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.
- In a food processor, pulse the almonds until finely ground.
- Preheat a large cast-iron Dutch oven on the BGE.
- Heat the remaining 2 tablespoons of oil until shimmering then add the onion, garlic, ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
- Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
- Add the tomatoes with their juices and the sugar and season with salt and pepper.
- Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
- Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
- Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never made a tikka masala from scratch before but you make it look so easy and delicious that I have to try.
It is worth the effort. This dish came out really good!
I was just in London and had such great Indian food! This recipe looks so delish!
London is a great food town for sure! And yes this recipe is really good!!!