Grilled Yogurt Chicken Tikka Masala
Yogurt marinated chicken is grilled until lightly charred, then simmered in a creamy tomato sauce with garam masala.
Equipment
- Grill or heavy skillet
- Large mixing bowl
- Deep pan
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into chunks
- 1 cup plain Greek yogurt regular plain yogurt also works
- 1 tsp salt
- 1 tbsp lemon juice
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp vegetable oil for the sauce, plus extra for the grill
- 1 large onion chopped
- 1 cup tomato puree
- 1 tbsp garam masala
- 1 cup heavy cream or full fat coconut milk for a dairy free sauce
Instructions
Cooking
- Marinate. Stir the yogurt, lemon juice, salt, garlic, ginger, cumin, and coriander together, add the chicken, and refrigerate for at least 1 hour.
- Grill. Cook the chicken on a hot oiled grill or skillet for about 4 minutes per side until charred at the edges.
- Build the sauce. Cook the onion in oil until soft, then add the garam masala and tomato puree and simmer for 5 minutes.
- Finish. Stir in the cream, add the chicken, and simmer for 5 to 10 minutes until it reaches 165 degrees F inside.
- Serve. Spoon the chicken and sauce over rice or alongside warm naan.
Notes
Substitutions: Use boneless thighs for extra tenderness or coconut milk for a dairy free sauce.
Tips: Do not rinse raw chicken and cook it to 165 F. Pat the chicken dry before grilling.
Storage: Refrigerate for up to three days and reheat to 165 F.
Nutrition does not include the optional naan or rice.