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
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
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
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
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. 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
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
Enjoy!
Simply Sundays! ~ Chicken Tikka Masala
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
Pyrex Prepware 1-Cup Measuring Cup
NuWave Flex Precision Induction Cooktop
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