Chicken

Chicken Tikka Masala

This popular Indian cuisine uses a medley of spices to give this simple chicken dish such warm flavors

Your guests will not believe just how easy it is to make such flavorful grilled chicken

To start with, I have 2 pounds of boneless, skinless chicken thighs.  They should be ready to go right from the butcher, but if there is any extra fat or sinew, remove and discard

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The marinade is almost magical… the yogurt tenderizes the chicken while the spices infuse with delicious flavors

This is such a beautiful assortment of spices we have here

We’re using garam masala, tumeric, cumin, paprika, kosher salt, black pepper and cayenne pepper

Mix the spices in a small bowl and set aside while we measure out the rest of the marinade

*note: you’ll need to divide the spice mixture in two; half for the marinade and half for the sauce

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Measure out 1 1/2 cups of whole milk yogurt, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 6 grated garlic cloves and 2 tablespoons of grated ginger

Place ingredients into a large resealable baggie along with only half of the spice mixture  I like to place the baggie in a mixing bowl to help keep it steady as I add in the chicken

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Add in the boneless chicken thighs, press out the air and seal the baggie.  Massage the chicken so that all pieces are completely covered with the marinade

Chill for at least 2 hours and up to 4 hours

The sauce for the tikki masala is simple but so flavorful.  Thinly slice one large white or yellow onion, measure out 3 tablespoons of tomato paste, one can of good quality whole plum tomatoes and the rest of the spice mixture

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Heat 2 tablespoons of canola oil over medium heat and add in the sliced onions

Saute for about 5-8 minutes until the onion starts to soften

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Add in the tomato paste and spices and cook for another 2 minutes

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Crush the tomatoes and add to the pan along with the liquid, 3/4 cup of heavy cream and 1 cup of water

Mix well, add in a pinch of kosher salt and black pepper and simmer 20-25 minutes

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Preheat the grill to 350 degrees.  While the grill is heating up, remove the chicken from the marinade, wipe off excess and discard bag.  Place on a sheet pan and now you’re ready to grill

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Place the chicken on the grill, wait 4 minutes and turn (not flip).  Cook another 3 minutes, and then flip the chicken over.  Same timing… grill another 4 minutes, turn then cook for 3 more minutes

Cut the chicken into smaller pieces and place into the sauce mixture

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Simmer over medium heat for 10-15 minutes.  Taste and re-season if necessary

Top with fresh cilantro or parsley.  We served with pitas and some fresh veggies

This would also be delicious served over white rice

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Enjoy!

Simply Sundays! ~ Chicken Tikka Masala

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of boneless, skinless chicken thighs

For the marinade:

1 tablespoon of garam masala

2 teaspoons of tumeric

2 teaspoons of cumin

2 teaspoons of paprika

1 teaspoon of kosher salt

1 teaspoon of black pepper

1/4 teaspoon of cayenne pepper

1 1/2 cups of whole milk yogurt

2 tablespoons of lemon zest

1 teaspoon of lemon zest

6 grated garlic cloves

2 tablespoons of grated ginger

For the sauce:

1 large white or yellow onion

3 tablespoons of tomato paste

one 28 ounce can of good quality whole plum tomatoes

3/4 cup of heavy cream

1 cup of water

kosher salt

black pepper

Directions

Mix the spices in a small bowl and set aside while we measure out the rest of the marinade

Divide the spice mixture in two; half for the marinade and half for the sauce

Measure out 1 1/2 cups of whole milk yogurt, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 6 grated garlic cloves and 2 tablespoons of grated ginger

Place ingredients into a large resealable baggie along with half of the spice mixture; place the baggie in a mixing bowl to help keep it steady

Add in the boneless chicken thighs, press out the air and seal the baggie.  Massage the chicken so that all pieces are completely covered with the marinade

Chill for at least 2 hours and up to 4 hours

Thinly slice one large white or yellow onion, measure out 3 tablespoons of tomato paste, one can of good quality whole plum tomatoes

Heat 2 tablespoons of canola oil over medium heat and add in the sliced onions

Saute for about 5-8 minutes until the onion starts to soften; add in the tomato paste and spices and cook for another 2 minutes

Crush the tomatoes and add to the pan along with the liquid, 3/4 cup of heavy cream and 1 cup of water

Mix well, add in a pinch of kosher salt and black pepper and simmer 20-25 minutes

Preheat the grill to 350 degrees.  While the grill is heating up, remove the chicken from the marinade, wipe off excess and discard bag.  Place on a sheet pan and now you’re ready to grill

Place the chicken on the grill, wait 4 minutes and turn (not flip).  Cook another 3 minutes, and then flip the chicken over;  grill another 4 minutes, turn then cook for 3 more minutes

Cut the chicken into smaller pieces and place into the sauce mixture; simmer over medium heat for 10-15 minutes.  Taste and re-season if necessary

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Simply Bamboo Maui Bamboo Cutting Board

Lodge Cast Iron Skillet

Pyrex Prepware 1-Cup Measuring Cup

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

© Simply Sundays 2018
All rights reserved

 

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