Grilled Chicken Tikka Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
 
Ingredients
  • 2 tablespoons butter (ghee-clarified butter) or vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ¼ cup heavy whipping cream
  • 1 teaspoon turmeric
  • 1 tablespoon cumin
  • ½ cayenne pepper (more if you like heat)
  • 1 teaspoon coriander
  • 1 teaspoon vegetable oil
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon cinnamon
  • 1 cup heavy whipping cream
  • 1 (15 ounces) can tomato sauce
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 4 boneless, skinless chicken short thighs, cut into bite-size pieces
  • 4 cup cooked Basmati rice
  • Naan bread (optional)
Garnish
  • Fresh chopped cilantro, for garnish
Instructions
  1. In a small bowl combine the following spices: cumin, coriander, salt, cayenne pepper, ginger, cinnamon, and turmeric. In time, this spice blend will be used as a part of the chicken marinate.
Marinate
  1. Use half the spice blend as the chicken marinate. Cut the chicken breast and thighs into ½ to 1- inch pieces. Place the chicken pieces into a medium bowl. Add the ¼ cup heavy whipping cream and half the spice blend to the chicken. Thoroughly combine the chicken with the whipping cream and spices until the pieces are evenly coated. This intern will enhance the flavor of the chicken. Marinate the chicken in the refrigerator for 1 hour.
  2. Heat the butter or oil in a large skillet over medium heat. However, when using butter be aware of its low smoke point. Add the onions to the skillet, cooking them until they are translucent about four minutes. Stir in garlic; cook, stirring until fragrant, about 1 minute. Add the last of the spice blend to the skillet, cook for another 1 and ½ minutes.
Sauce
  1. Add the tomato sauce to the onion mixture constantly stirring. Add the remaining heavy whipping cream, paprika, and sugar. Reduce the heat and allow the sauce to simmer for about 10 minutes.
  2. Heat the oil on a grill pan over medium heat. As a result, grill the chicken on the grill pan until lightly browned on all sides, about 3 minutes.
  3. Once the chicken has been grilled, add the chicken, sugar, curry, salt (optional) and any pan juices to the sauce.
  4. Simmer the grilled chicken in the sauce for 25 minutes. However, this in term allows the flavor to develop. Serve grilled chicken tikka masala with Basmati rice, Naan bread, and garnish with cilantro.
Notes
If the sauce gets too thick just add water if you like.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/grilled-chicken-tikka-masala/