“Don’t wait. The time will never be just right”

- Mark Twain




To make the chicken tikka, in a small bowl, combine the yogurt, lemon juice, garlic, ginger, paprika, garam masala, cumin, cayenne, and salt and stir to mix well. Put the chicken pieces in a zippered plastic bag, add the yogurt mixture, and
massage to coat the chicken pieces evenly with the yogurt mixture. Press out the air, seal, and refrigerate for at least 8 hours or up to 24 hours.

To make the masala sauce, in a large, deep frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the garlic. ginger, paprika, coriander, turmeric, and cayenne and cook for 1 minute. Stir in the tomato puree and bring to a boil. Cover, reduce the heat to low, and
simmer until slightly thickened, about 20 minutes. Keep warm.

Heat the grill for medium-high direct heat (about 400°F/200°C).

Remove the chicken from the marinade and discard the marinade. Brush the grill grate and coat with oil. If there is any chance the chicken might fall through the bars of the grate, thread the pieces onto metal skewers. Put the chicken on the grate and cook, turning as needed, until nicely browned all over, about 3 minutes per side. The chicken will finish cooking in the sauce.

Stir the salt and garam masala into the sauce, then transfer the chicken to
the sauce and simmer until the chicken is cooked through, 4-5 minutes. Stir in the yogurt and cilantro, heat through, and serve.

Grilled Chicken Tikka Masla Recipe

1/2 cup (4 oz/125 g) yogurt
Juice of l lemon
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
½ teaspoons paprika
1 teaspoon garam masala
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1/2 lb (750 g) boneless, skinless chicken breasts cut into 1-inch (2.5-cm) pieces

Grilled Chicken Tikka Masla Sauce Recipe

2 tablespoons canola oil
1/2 cup (2½ oz) finely chopped red onion
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
2 teaspoons each paprika and ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups (16 fl oz) tomato puree
1 teaspoon fine sea salt
1/2 teaspoon garam masala
1/4 cup (2 oz/60 g) yogurt
2 tablespoons chopped fresh cilantro

Grilled Chicken Tikka Masla Marinade Recipe

Yogurt makes a great marinade for lean meats like boneless chicken breasts and thighs. It adds both fat and acidity to bump up the flavors. This classic tandoori chicken then gets doused in tomato-based curry sauce. Serve with basmati rice and naan to soak up the juices.

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