tikka masala inspired chicken
2 Hours Minimum | Serves 4
Chicken and Marinade
2¼-2½ lbs Boneless Skinless Chicken Breast
1 cup Greek Yogurt
Juice from a Whole Lemon
1½ tsp Garam Masala
1 tsp Garlic Powder
1½ tsp Ground Ginger
¼ tsp Chili Powder
2 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
Sauce
½ Yellow Onion Diced
1½ tsp Fresh Ginger Grated
2 Garlic Cloves Minced
1½ cups Tomato Sauce
½ tsp Garam Masala
¼ tsp Ground Coriander
½ tsp Paprika
1 tsp Kosher Salt
2 tsp Dark Brown Sugar
1½ cups Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter
Combine all of the marinade ingredients except the chicken in a mixing bowl. Stir all ingredients together until fully incorporated. Add the chicken breasts.
Mix the chicken until fully coated on both sides. Cover the bowl and refrigerate for at least 1 hour. Overnight is fine if you want to marinate the chicken a day prior to grilling.
To make the sauce, place a medium-sized saucepan over medium heat. When heated, add the extra virgin olive oil and butter. When the butter melts, add the onions. Cook for 5 minutes to lightly brown and soften.
Add the fresh ginger and garlic. Cook for 2 additional minutes.
Add the tomato sauce and sauce spices. Bring to a light simmer. Lightly simmer for 2-3 minutes, stirring constantly.
Add the heavy cream. Stir and bring the contents of the pan to a light simmer. Remove from the heat. Add the sauce to a blender or use an immersion blender to blend until smooth.
Preheat the grill to 400-425 degrees. Grill the chicken to 165 degrees in the thicker part of the breasts. The yogurt marinade will take longer to brown so do not flip the chicken too early. Rest the chicken for 5-10 minutes after grilling.
Slice the chicken and cover with the sauce. Serve with rice or rice noodles.
Chicken and Marinade
2¼-2½ lbs Boneless Skinless Chicken Breast
1 cup Greek Yogurt
Juice from a Whole Lemon
1½ tsp Garam Masala
1 tsp Garlic Powder
1½ tsp Ground Ginger
¼ tsp Chili Powder
2 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
Sauce
½ Yellow Onion Diced
1½ tsp Fresh Ginger Grated
2 Garlic Cloves Minced
1½ cups Tomato Sauce
½ tsp Garam Masala
¼ tsp Ground Coriander
½ tsp Paprika
1 tsp Kosher Salt
2 tsp Dark Brown Sugar
1½ cups Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter
Combine all of the marinade ingredients except the chicken in a mixing bowl. Stir all ingredients together until fully incorporated. Add the chicken breasts.
Mix the chicken until fully coated on both sides. Cover the bowl and refrigerate for at least 1 hour. Overnight is fine if you want to marinate the chicken a day prior to grilling.
To make the sauce, place a medium-sized saucepan over medium heat. When heated, add the extra virgin olive oil and butter. When the butter melts, add the onions. Cook for 5 minutes to lightly brown and soften.
Add the fresh ginger and garlic. Cook for 2 additional minutes.
Add the tomato sauce and sauce spices. Bring to a light simmer. Lightly simmer for 2-3 minutes, stirring constantly.
Add the heavy cream. Stir and bring the contents of the pan to a light simmer. Remove from the heat. Add the sauce to a blender or use an immersion blender to blend until smooth.
Preheat the grill to 400-425 degrees. Grill the chicken to 165 degrees in the thicker part of the breasts. The yogurt marinade will take longer to brown so do not flip the chicken too early. Rest the chicken for 5-10 minutes after grilling.
Slice the chicken and cover with the sauce. Serve with rice or rice noodles.