Chicken Tikka Masala

May 10, 2011

One of my favorite Indian dishes is chicken tikka masala. This version isn’t quite like what you’d get out at a nice restaurant, but it’s got some delicious flavors mixed in with the yogurt sauce.

You will need:

  • 1.5 lb chicken tenders
  • 1/4 c plus 1 T olive oil
  • 2 T fresh lemon juice, divided
  • 1 t salt, divided
  • 3/4 t cayenne pepper, divided
  • 1/2 t dry mustard powder, divided
  • 1 c plain Greek yogurt
  • 3 cloves garlic, minced
  • 2 inches fresh ginger, peeled and minced
  • 1 t garam masala

Then you…

  1. Place the chicken tenders in a large, sealable plastic bag (I used a 1 gallon bag).
  2. In a measuring cup, combine 1/4 c olive oil with  1 T lemon juice, 1/2 t salt, 1/2 t cayenne, and 1/4 t mustard powder. Whisk to combine.
  3. Pour over the chicken and toss to coat. Seal and refrigerate for 30 minutes.
  4. In a large bowl, combine yogurt with the garlic, ginger, garam masala, 1 T olive oil, 1/2 t salt, 1/4 t cayenne, and 1/4 t mustard powder. Still to mix well.
  5. Add to the chicken mixture and toss to coat. Seal and refrigerate for 3 hours, tossing occasionally.
  6. Preheat oven to 375. Prepare grill pan or grill, brushing lightly with olive oil. Line a baking sheet with parchment paper.
  7. Grill chicken with the marinade still clinging until dark brown, about 2 minutes per side.
  8. Transfer chicken to the prepared baking sheet and roast until the chicken is cooked through, about 15-20 minutes.
  9. Serve with warmed tomato-onion chutney (see next recipe!). Also great as kebabs with toasted pita.

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