Grilled Chicken Tikka Masala Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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Grilled chicken tikka masala recipe. Chunked chicken marinated in spices and yogurt that baked in a special tandoor oven (I’ll bake in a gas grill), then served with spicy masala sauce. This delicious grilled chicken recipe adapted from https://www.delicious.com.au/recipes/chicken-tikka-masala-skewers-coriander-dressing/5918c2e2-002f-44a7-a942-92f2bcc5d5f3
You may also like to prepare Grilled Indian Chicken kabobs:
Grilled Chicken Kabobs Recipe (Indian Cuisine)
These delicious kabobs are very delicious and unusual.
makes 12 skewers
Ingredients: 1 pound (480 g) skinless and boneless chicken breasts, cut into chunks, 2 tablespoons (30 ml) freshly squeezed lemon juice, 1 teaspoon (5 ml) hot paprika, 1 large yellow onion, peeled and quartered, 1 piece (2-inch (5 cm) gingerroot, peeled and quartered, 1 cup (250 ml) coarsely chopped fresh cilantro leaves, 2 teaspoons (10 ml) freshly ground cumin, 1 teaspoon (5 ml) freshly ground coriander, 1/4 teaspoon (1 ml) ground cinnamon, 1/2 cup (125 ml) plain yogurt, salt and freshly ground black pepper, to taste
Instructions: In a shallow dish, place chicken breasts, then rub with lemon juice and sprinkle evenly with hot paprika. Set aside.
In a food processor, combine onion, ginger, cilantro, cumin, coriander, and cinnamon. Process until smooth. Stir in the plain yogurt and blend for about 5 minutes. Season to taste with salt and black pepper. Set aside.
In a large mixing bowl, combine chunked chicken and yogurt marinade. Toss until well coated. Cover and refrigerate for up to 4 hours.
Preheat the barbecue grill to medium-high heat. Remove marinated chicken from refrigerator. Discard the marinade, then shred marinated meat onto metal skewers. Place on preheated barbecue grill and grill, turning once, until chicken is tender, for about 3 minutes.
Remove grilled chicken from the grill and transfer to a serving plate. Serve immediately. Enjoy!
Grilled Chicken Tikka Marsala Recipe
- 2 tablespoons tikka masala paste
- 1½ cups (375 ml) plain Greek yogurt
- 2 pounds (960 g) boneless and skinlees chicken breasts, cut into chunks
- 1 bunch fresh coriander
- 2-inch (5 cm) pice ginger, peeled and finely chopped
- 2 garlic cloves, peeled and chopped
- 1/4 cup (60 ml) extra virgin olive oil
- freshly squeezed juice of 2 limes
- 1 fresh cucumber, thinly sliced
- 2 teaspoons caster (superfine) sugar
Soak wooden skewers in water for about 20 minutes.
In a medium mixing bowl, combine tikka masala paste and Greek yogurt. Stir well, then add chunked chicken and cover well with marinade. Cover ad refrigerate for 15 minutes.
In a food processor, combine coriander, sugar, ginger, garlic, olive oil and half of lime juice. Process until coarse puree. Stir in remaining 1/2 cup (125 ml) of Greek yogurt. Season with salt and black pepper and set aside.
In a small mixing bowl, combine sliced cucumber and remaining lime juice. Toss well and set aside.
Prheat the barbecue to medium-high heat. Remove marinated chicken from the refrigerator and discard the marinade. Thread meat into soaked skewers. place on preheated grill and grill, turning once, until chicken is tender.
Serve grilled chicken with coriander dressing and cucumber salad. Enjoy.