Chicken Tikka Masala

Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!

Chicken Tikka Masala


Makes 8 servings

Ingredients

To serve: cooked jasmine rice or naan

Instructions

  • Create a marinade by combining yogurt, ½ cup lemon juice, and ¼ cup Jacobsen Kosher Sea Salt.
  • Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)
  • Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, ½ Tablespoon garam masala, grated garlic, and grated ginger. Sautee until fragrant.
  • Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.
  • Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.
  • Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.
  • Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.
  • Serve tikka masala with jasmine rice or naan and top with cilantro.

*Recipe notes: If you are wanting to marinate the chicken overnight, omit the lemon juice from the yogurt marinade to extend the marination time.


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