Yes, snow is still on the ground in many parts of the country, and we’re expecting an inch on Sunday (seriously?), but I’m ready to fire up the grill.
I made these indoors, on my grill pan. What can I say. It was raining…
One of my favorite quick grilled meals is Chicken Tikka Masala. Use this basic marinade and sauce to make up your own tikka masala – yes, with chicken, but also with tofu, beef, pork or lamb. It’s easy, you probably have most of the ingredients already, and when you add my Indian spiced broccoli and potato, and lentil daal, you’ve got a complete dinner, ready in a flash.
If you have a few extra minutes, you can even make flatbread. You’ve got the grill on, anyway!
Chicken Tikka Masala
4 long bamboo skewers, soaked in water for at least 20 minutes
4 boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 c yogurt
1 T lemon juice
1 tsp cinnamon
2 tsp ground cumin
1 tsp cayenne (or to taste)
2 tsp freshly ground black pepper
1 T grated fresh ginger
1 tsp grated fresh garlic
Pinch of salt
1 T canola or olive oil
1 tsp garlic, minced
1 T finely chopped jalapeno
2 tsp ground cumin
2 tsp smoked paprika (hot if you want more heat)
4 oz tomato paste
1/2 c yogurt
1/4 c creme fraiche
1/4 c chopped cilantro
Combine the yogurt, lemon juice and spices, ginger and garlic. Marinate the chicken pieces for an hour.
Preheat the grill, or a grill pan on the stove, to high and brush the grates lightly with oil.
Skewer the chicken pieces and grill for about five minutes per side, until there are pretty grill marks and the juices are running clear.
In the meantime, heat the canola oil in a saucepan and add the garlic, jalapeno, cumin and paprika and cook quickly for 2-3 minutes. Add the tomato paste, yogurt and creme fraiche. Cook at a simmer for 15 minutes, until it thickens a bit.
Remove the chicken from the skewers and add it to the sauce. Cook for 5-8 minutes more.
Stir in the cilantro.
Serve over rice or with flatbread – the sauce is so good you don’t want to miss a drop.