Grilled Chicken Tikka Masala
I marinated the chicken thighs in yogurt, spices, ginger & garlic for 20 hours before grilling them. Made the sauce of onions, garlic, ginger, long chilies, garam masala, Kashmiri red chili powder, hot paprika, fresh Methi leaves, tomatoes & cream, then added the chicken in to finish cooking.Served over basmati rice, topped with fresh cilantro, alongside naan.
Ingredients
Chicken Marinade
- 2 cups whole milk yogurt
- 1 tablespoon finely grated fresh ginger
- 4 teaspoons kosher salt
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons garam masala
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground turmeric
- 4 cloves garlic minced
- 12 boneless skinless chicken thighs
Sauce
- 4 tablespoons olive oil
- 1 medium cooking onion diced
- 1 medium red onion diced
- 3-4 long chiles red &/or green, seeded and chopped
Kosher salt
- 1 ½ tablespoons finely grated ginger
- 8 cloves garlic finely grated
- ⅓ cup fresh methi leaves picked from stems & washed. Substitute 4 teaspoons dried whole fenugreek leaves (Kasoori methi) if fresh methi leaves are unavailable.
- 4 teaspoons garam masala
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon hot paprika
- 1 x 28 oz can whole peeled tomatoes
- 2 cups tomato passata
- ½ cup 15% cooking cream
- Salt to taste
For serving:
- Chopped cilantro leaves and tender stems
- Basmati rice
- Naan
Instructions
Chicken Marinade
- Whisk together all the ingredients (except the chicken) in a large bowl until combined. Toss the chicken in the marinade until well coated. Pour chicken, marinade into a resealable bag, and refrigerate 12 to 24 hours.
Sauce
- Heat the oil in a 5-quart covered pan over medium heat. Add the onions and chilies, season with 1 teaspoon salt and cook, stirring occasionally, until the onions begin to caramelize, 8-10 minutes. Add the ginger & garlic and cook, stirring frequently, until very fragrant, 2-3 minutes (lower heat if garlic browns too quickly, do not let it burn). Add the methi leaves, garam masala, chili powder and paprika. Cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes & passata, breaking the tomatoes into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the tomatoes are very tender, about 30 minutes.
- Remove from heat and let the sauce cool slightly (5 minutes).
- While the sauce is cooling begin making the rice as per the package instructions
- Transfer it to a blender filling no more than halfway. (Work in batches if required or alternatively use an immersion blender.) Place the lid on the blender and remove the center cap. Cover the lid with a kitchen towel, and blend starting low, and work speed up slowly, until smooth. Add cream and blend to incorporate. Pour into the cleaned pan and bring to a simmer. Season with salt.
Grill the Chicken
- Meanwhile, preheat the grill or grill pan on medium-high. Cook the chicken (without overcrowding) until the chicken gets some charred spots, 4-5 minutes per side (raise heat slightly if needed to char) Note: chicken will not be fully cooked at this point. Remove from the grill and cut the chicken into 1-inch pieces.
- Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 10-12 minutes.
Serve and Enjoy
- Serve over fragrant basmati rice, garnish with cilantro, and enjoy this delicious dish with warm naan for an authentic and delightful dining experience.
Notes
Recipe Tips:
Marinating: Allow the chicken to marinate for the full recommended time (12 to 24 hours) to enhance its flavour and tenderness. The longer marination time allows the spices to penetrate the meat, resulting in a more flavourful dish. Grilling Perfection: Preheat your grill or grill pan adequately before cooking the chicken. Aim for medium-high heat, and do not overcrowd the grill to ensure each piece gets those desirable charred spots. Caramelized Onions: Take your time caramelizing the onions; it adds a rich sweetness to the sauce. Patience here will pay off in depth of flavour. Blending the Sauce: When blending the sauce, allow it to cool slightly before blending to avoid any accidents due to hot liquid. Blend in batches if needed and ensure a smooth consistency for a velvety texture. Creamy Consistency: Add the cream after blending to maintain a smooth and creamy consistency. Blend again briefly to incorporate the cream evenly into the sauce. Chicken Simmering: Let the chicken simmer in the sauce after grilling to absorb the flavours fully. Covering the pan during this step ensures the chicken cooks through while staying tender. Tried this recipe?Let us know how it was!