Back
Chicken Tikka Masala
This is probably Indian cuisine's most famous dish, and even though it isn't entirely authentic, it is one of my favorites!  It's a great introduction to Indian food because the sauce is sweet, creamy and not very spicy at all.  You can use this technique for anything:  lamb, beef, meaty seafood, even vegetables like cauliflower.
Prep Time: 30 minutes
Marinate Time:30 + minutes
Cook Time:15 minutes
Makes: 4 servings
Ingredients
Instructions
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 up to 24 hours.

When you're ready to make the curry, warm the sauce in a large skillet over medium heat.

Heat grill.  When it's hot, lightly brush grates with oil.  Place 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 about cooking the chicken through; it finishes cooking in the sauce.

Bring the sauce to a simmer, add grilled chicken and cook for about 10 minutes.  Garnish with minced fresh cilantro and serve over rice, with naan or a crusty piece of bread.


  Facebook
   Twitter
 
Chicken Tikka Masala
This is probably Indian cuisine's most famous dish, and even though it isn't entirely authentic, it is one of my favorites!  It's a great introduction to Indian food because the sauce is sweet, creamy and not very spicy at all.  You can use this technique for anything:  lamb, beef, meaty seafood, even vegetables like cauliflower.
Prep Time: 30 minutes
Marinate Time:30 + minutes
Cook Time:15 minutes
Makes: 4 servings
Ingredients

Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Patak's® Tandoori Paste
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

Remaining Ingredients
1 pound boneless, skinless chicken thighs, pricked with a fork and cut into large bite-sized chunks
Canola oil, for grilling
1 jar (15 ounces) Patak's® Tikka Masala Curry Simmer Sauce
Minced fresh cilantro, for garnish
Cooked rice, naan or crusty piece of bread, for serving
***
Recipe provided courtesy of Aarti Sequeira.
Instructions
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 up to 24 hours.

When you're ready to make the curry, warm the sauce in a large skillet over medium heat.

Heat grill.  When it's hot, lightly brush grates with oil.  Place 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 about cooking the chicken through; it finishes cooking in the sauce.

Bring the sauce to a simmer, add grilled chicken and cook for about 10 minutes.  Garnish with minced fresh cilantro and serve over rice, with naan or a crusty piece of bread.