Chicken Tikka Masala
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 76
- Sodium
- 364
- Total: 1 hr
- Prep: 10 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Oil, for grilling
1 jar Patak's® Tikka Masala Sauce
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Directions
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- When you're ready to make the curry, warm the sauce in a large skillet over medium heat.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- When chicken is ready, bring sauce to a boil. Add the chicken, take the heat down to a simmer and cook for about 10 minutes. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!