Tikka Masala Inspired Chicken

Yogurt-marinated grilled chicken served with a smooth, warmly spiced tomato cream sauce.

Ingredients

• Chicken and Marinade — 2¼-2½ lbs Boneless Skinless Chicken Breast
• Chicken and Marinade — 1 cup Greek Yogurt
• Chicken and Marinade — Juice from a Whole Lemon
• Chicken and Marinade — 1½ tsp Garam Masala
• Chicken and Marinade — 1 tsp Garlic Powder
• Chicken and Marinade — 1½ tsp Ground Ginger
• Chicken and Marinade — ¼ tsp Chili Powder
• Chicken and Marinade — 2 tsp Kosher Salt
• Chicken and Marinade — 1 tsp Coarse Ground Black Pepper
• Sauce — ½ Yellow Onion Diced
• Sauce — 1½ tsp Fresh Ginger Grated
• Sauce — 2 Garlic Cloves Minced
• Sauce — 1½ cups Tomato Sauce
• Sauce — ½ tsp Garam Masala
• Sauce — ¼ tsp Ground Coriander
• Sauce — ½ tsp Paprika
• Sauce — 1 tsp Kosher Salt
• Sauce — 2 tsp Dark Brown Sugar
• Sauce — 1½ cups Heavy Whipping Cream
• Sauce — 2 Tbsp Extra Virgin Olive Oil
• Sauce — 2 Tbsp Salted Butter

Method

1. MARINATE: Combine the yogurt, lemon juice, garam masala, garlic powder, ground ginger, chili powder, salt and pepper. Coat the chicken, cover and refrigerate for at least 1 hour or overnight.
2. START THE SAUCE: Heat the olive oil and butter in a saucepan. Cook the onion for 5 minutes. Add the fresh ginger and garlic and cook for 2 minutes. Add the tomato sauce, garam masala, coriander, paprika, salt and brown sugar. Gently simmer for 2–3 minutes.
3. BLEND THE SAUCE: Add the cream and bring to a gentle simmer. Remove from the heat and blend until smooth.
4. GRILL THE CHICKEN: Heat the grill to 400–425°F. Grill the chicken, letting the yogurt coating brown before turning, until the center reaches 165°F. Rest for 5–10 minutes, then slice.
5. SERVE: Spoon the sauce over the chicken. Serve with rice or noodles if desired.