Spicy Chicken Tikka Masala Grilled Version Food

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

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!

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.

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.

CHICKEN TIKKA MASALA

Steps:

• Soak bamboo skewers in water.
• Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
• Discard marinade.
• For sauce, melt butter on medium heat.
• Add garlic & jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala & salt.
• Stir in tomato sauce.
• Simmer 15 minutes.
• Stir in cream; simmer to thicken- about 5 minutes.
• Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
• Remove chicken from skewers; add to sauce.
• Simmer 5 minutes.
• Garnish with cilantro Serve with basmati rice, naan or pita bread.
• Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

CHICKEN TIKKA MASALA

Steps:

• For the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.
• Add in the chicken cubes or strips; toss to combine well with the marinade.
• Cover and refrigerate for 4 hours (mixing a couple of times during chilling).
• Thread the chicken onto water-soaked skewers, and discard the marinade.
• Grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.
• For the sauce; melt butter in a large skillet over medium heat.
• Add in garlic and jalapeño pepper; sauté for 1 minute.
• Add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.
• Add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.
• Add in the grilled chicken cubes and simmer for about 15 minutes over low heat.
• Season with more salt and black pepper if desired.
• Transfer to a large serving platter and garnish with cilantro.