Recipe for Grilled Tikka Masala Chicken – delicious alone or served in a salad
1.3kg boneless, skinless chicken breasts, trimmed of all visible fat
2 cups plain nonfat yogurt
3 Tbsp Sriracha
Juice of 1 lemon
3 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground allspice
1 Tbsp fresh black pepper
1 Tbsp kosher salt
Place the chicken in a large plastic (ziploc type) bag. In a large glass measuring cup or bowl, whisk together the remaining ingredients, and pour this over the chicken. Make sure the meat is completely coated, and marinate for at least 8 hours, and up to 36 hours.
Heat a grill to highest heat. Remove the chicken from the refrigerator and allow to come to room temperature. Wipe off all of the marinade and discard. Grill the chicken for 5 minutes on each side (thicker pieces might need an extra minute) until the chicken has just a bit of give when you press on it.
Serve hot, room temperature or cold.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.