Grilled Chicken Tikka Masala Food

GRILLED CHICKEN TIKKA MASALA

Steps:

• For the Marinade- In a large bowl mix yogurt, lemon juice and spices well. Add chicken, making sure to fully submerge into marinade. Cover and marinade in the refrigerator for approximately 4 hours.
• Once chicken is marinated, grill over a med/high heat until almost reaching an internal temperature of 165℉, approximately 5-6 mins per side. Once grilled, set aside and let rest until completion of masala sauce. Slightly under cooking chicken will help keep moist as it continues cooking in the masala sauce.
• For the Masala Sauce- Measure spices in a small bowl- set aside. Heat a small stockpot over med heat. Add butter and onions, sauté until translucent-about 4-5 mins. Add garlic and continue sautéing for another 2 mins. Add spices and heat & stir until aromatic, about 1 min. Mix in tomato paste & heat for an additional 30 sec. Slowly whisk in coconut milk. While coconut milk is heating measure yogurt. Make sure to temper yogurt by adding a bit of hot coconut milk first before adding yogurt to sauce. Add yogurt and stir well. Cut chicken breasts into 1/2 inch cubes and add to sauce. Add chopped cilantro and simmer for 15-20 mins over med/low heat.
• Serve over rice or quinoa and garnish with chopped cilantro.

GRILLED CHICKEN TIKKA

Steps:

• Clean your chicken, and cut it into cubes for threading on skewers.
• Take a fork and prick the chicken many times.
• Put lemon juice in bowl with chicken, stir well, and set it aside.
• In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
• Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
• Thread chicken onto skewers.
• Heat your grill with a nice flame and place chicken skewers on the grill.
• Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
• Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
• Serve with lime wedges on the side for squirting on chicken pieces; YUM!

CHICKEN TIKKA MASALA

Steps:

• In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
• Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
• Serve with rice or pita bread.

GRILLED CHICKEN TIKKA - ROB RAINFORD

Steps:

• Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
• In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
• Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
• Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
• Preheat the grill to medium high heat.
• Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.

SPICY CHICKEN TIKKA MASALA, GRILLED VERSION

Steps:

• Marinade:.
• Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.
• Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.
• Thread chicken on skewers and discard marinade.
• For Sauce: (double).
• Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
• Stir in: coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes.
• Remove from heat until 5 minutes before chicken is done grilling.
• Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

GRILLED CHICKEN TIKKA

Steps:

• Wash the chicken and cut into cubes so as to thread in skewers.
• In a bowl, combine yogurt, lemon juice, cumin, garlic, ginger, pepper, coriander, garam masala, ginger, and salt.
• Stir in chicken cubes and marinate for 2 hours.
• Thread the chicken onto the skewers, then brush with oil.