Chicken Tikka Masala
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Whether you grill it or use the stove-top, this classic chicken tikka masala is loaded with flavor and is easier to make than you might think.
Go Get This Stuff
  • 4-6 boneless, skinless chicken thighs
  • 1 green pepper, cut into 1-inch pieces
  • 1 tomato, seeds and pulp removed. Cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • fresh cilantro, finely chopped (optional) plus extra for garnishing
  • 6 bamboo skewers, soaked in water for 30 minutes (if grilling)
  • Naan and rice for serving
For the Marinade
  • 1 cup Greek Yogurt
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons of the chopped cilantro
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon ginger paste (available in tubes at most grocery stores)
  • 2 teaspoons fresh-ground pepper
  • 2 teaspoons cumin
  • 1-1/2 teaspoons garam masala
  • 1 teaspoons ground coriander
  • 1/2 teaspoon ground cayenne, more or less per personal taste
For the Masala Sauce
  • ½ cup chicken broth
  • One 14 ½-ounce can diced tomatoes, puréed in a food processor
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 T cumin
  • 1 T coriander powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ginger paste
  • cayenne pepper to taste
  • salt and pepper to taste
Then Do This
  1. Rinse the chicken and dry well with paper towels. Trim away any excess fat and cut into 1-1/2-inch cubes.
  2. In a mixing bowl, combine marinade ingredients and whisk until well blended.
  3. Add chicken and vegetables to the marinade and mix until everything is well coated. Cover and place in the refrigerator. Marinate for at least an hour, but 6 to 8 hours is best. Turn occasionally.
Grilling Instructions
  1. Remove chicken and vegetables from marinade and thread onto the soaked skewers, alternating veggies and chicken. Discard marinade.
  2. Prepare a grill for two-zone grilling using medium-high heat with a well oiled cooking grate.
  3. Place skewers directly over fire and cook for 5 to 8 minutes, turning occasionally. Cook just until chicken is slightly browned on all sides. Chicken will finish cooking in the sauce.
  4. Remove skewers from grill and set aside. Heat a cast iron skillet or dutch oven over the fire.
  5. Once hot, add olive oil and allow to heat up. Add garlic and chopped onion and cook just until onions become slightly translucent.
  6. Combine remaining ingredients except cayenne, salt and pepper. Cook for about 5 minutes, while stirring occasionally.
  7. Season per taste with cayenne, salt and pepper. Pull chicken and vegetables from skewers and add to skillet. Mix well.
  8. Cover skillet and move to the cooler side of the grill. Close grill and allow to cook for 10 minutes. Cook until an instant-read meat thermometer registers 160°F (70°C) when inserted into the chicken.
  9. Remove from grill and garnish with chopped cilantro. Serve with rice (Basmati, recommended) and naan, if desired.
Stove-top Instructions
  1. Remove chicken and vegetables from the marinade, shaking off excess marinade. Keep chicken and vegetables separate. Discard marinade.
  2. Heat a pan over medium-high heat. Add olive oil. Once oil is hot, add chicken, garlic and chopped onion, Cook, while stirring until chicken is slightly browned. Add vegetables and cook for another 5 minutes until vegetables begin to soften, while stirring often.
  3. Combine remaining ingredients except cayenne, salt and pepper. Cook for about 5 minutes, while stirring occasionally.
  4. Season per taste with cayenne, salt and pepper.
  5. Reduce heat to a simmer and cover. Cook for an additional 5 minutes. Dish is done once chicken reaches 160°F (70°C) when checked with an instant-read meat thermometer.
  6. Garnish with a sprinkling of chopped cilantro. Serve with rice (Basmati, recommended) and naan, if desired.
Notes
If grilling, I like to skewer the chicken and vegetables before marinating. Place completed skewers in a baking dish or a large zip-lock freezer bag. Pour in marinade and cove or seal before placing in the refrigerator. It's much less messy than skewering out of the marinade.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/chicken-tikka-masala/