Grilled Curry Chicken Skewers with Creamy Tomato Sauce - Wine Dine With Jeff


  • 2 LB of Boneless Skinless Chicken breast cut into 1 1/2 inch cubes
  • 12 Large Cherry tomatoes
  • 1 1/2 cups of plain yogurt
  • The juice from 1 lemon 2 Tablespoons
  • 1 Tablespoon of minced garlic
  • 1 Tablespoon of minced fresh ginger
  • 3 Teaspoons of Turmeric
  • 1 Tablespoon of Garam Masala spice blend
  • 2 Teaspoons of Cumin
  • 1 Teaspoon of Coriander
  • 1 Teaspoon of salt and 1/2 Teaspoon of cracked black pepper
  • 2 Garlic cloves sliced thin
  • 3 Tablespoon of extra virgin olive oil
  • 1 Shallot peeled and sliced in half
  • 1 14.5 Ounce can of tomato sauce
  • 1/2 cup of heavy whipping cream
  • Salt to taste


  • 1. When the weather is great I love to get outside in the fresh air and grill. I was craving chicken Tikka masala but didn't want to spend hours cooking inside so I came up with my easy grilled version of this amazing Indian recipe. The Chicken is packed with robust flavors from all the Indian spices but they are spicy flavors not hot spicy flavors so it can be enjoyed by all. After the chicken skewers come off the grill I drizzle them with my easy creamy tomato sauce to round out all the spices. Start with boneless skinless chicken breasts, cut into 1 1/2 inch cubes. Always cut against the grain of the chicken for more tender pieces of chicken, and I like the larger size cubes because it keeps them from drying out on the grill.
  • 2. The marinade is very easy to make just toss everything in and stir together. Start by mincing the garlic and fresh ginger on a micro plane. Don't forget to remove the thin skin on the ginger before mincing, it is easily removed with the back of a spoon. In a bowl add the plain yogurt make sure it is plain with no flavors, I use full of fat yogurt. Yogurt is also a great tenderizer for many meats and keeps the chicken moist while grilling. Squeeze all the juice out of the lemon and add that with the ginger and garlic to the yogurt. Stir in all the spices garam masala, cumin, turmeric, coriander, salt and pepper. Make sure to incorporate all the spices into the yogurt.
  • 3. Add the cubed chicken that you cut for the skewers. Jump in there with your hands and make sure that the chicken and the yogurt marinade are well incorporated together. Place in the fridge for at least 6 hours, I always do this in the morning before work and come home and the chicken has finished marinating. The yogurt blend tenderizing the chicken and keeps it moist while grilling. Don't skip that step
  • 4. Time to assemble the skewers or Kebabs. If you are using wooden skewers like myself make sure to soak them in water for 20 to 30 minutes before adding the chicken. This keeps the skewers from catching on fire while on the grill. Add what ever you want on your skewers, but I like the large cherry tomato and the chicken because that is the flavor of the Chicken Tikka Masala. You can add onion also to the skewers that would be a great choice along with the tomato.
  • 5. Time to light the grill. It does not matter if you are using gas or a charcoal grill, you want the grill on a medium heat at 375 degrees Fahrenheit. You don't want the grill on a high temperature because the chicken will burn on the outside before cooking all the way through. Depending on the thickness of the chicken you cut and the grill temperature it will take 7 to 9 minutes on each side for a total of 14 to 18 minutes. That would be flipping the skewers just once. The chicken is done when reached the internal temperature of 165 degrees Fahrenheit.
  • 6. While the Chicken is cooking on the grill, it's time to make this easy creamy tomato sauce. Add the olive oil to a sauce pan and turn the heat onto medium add the slice garlic and shallot that was cut in half. We just cut the shallot in half because we will be removing the shallot at the end when the tomato sauce is finished cooking. When you see the garlic and shallot start to simmer in the olive oil add your favorite tomato sauce. Simmer on a low for 10 minutes and let the flavors from the garlic and shallot infuse into the tomato sauce. After 10 minutes turn off the burner remove the 2 chunks of shallots and pour in the heavy whipping cream. Stir the cream to incorporate into the sauce add salt to taste and the easy creamy tomato sauce is done.
  • 7. Pull the chicken off the grill when finished cooking all the way through. I like to drizzle the creamy tomato sauce right onto the chicken skewers and also have a side for dunking or dipping the chicken right into. You can pair this with your favorite rice or like me grill some corn on the cobb or asparagus right on the grill with the grilled curry chicken skewers. Happy grilling

Recipe Video:

Grilled Curry Chicken Skewers with Creamy Tomato Sauce

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