Tikka Chance on Me
Grilled Ginger-Garlic Marinated Chicken Simmered in Spiced Tomato Cream Sauce
55 minutes
Serves 4
DinnerIndianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Take your dinner game to the next level with this Indian classic where marinated, grilled chicken gets cozy in a fragrant tomato-based sauce. You'll learn the magic of blooming spices and why cream goes in at the end (hint: it's all about velvety texture and no curdling).
Equipment needed
- Grill or grill pan
- Wooden or metal skewers
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine yogurt, 2 tablespoons ginger garlic paste, lemon juice, cumin, coriander, smoked paprika, and salt. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- 02Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water first for 30 minutes).
- 03Heat a grill or grill pan over medium-high. Brush the grates with 1 tablespoon oil. Grill chicken until charred and cooked through, about 8-10 minutes, turning once. Transfer to a plate.
- 04While the chicken cooks, heat butter and remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion and cook, stirring, until softened and golden, about 6 minutes.
- 05Stir in remaining 1 tablespoon ginger garlic paste and tomato paste. Cook 1 minute until fragrant and brick red.
- 06Add crushed tomatoes, garam masala, and cayenne. Simmer gently, stirring, for 10 minutes. If sauce thickens too much, splash in a little water.
- 07Add grilled chicken (off skewers) to the sauce, stir, and simmer 5 minutes to meld flavors.
- 08Reduce heat to low and swirl in heavy cream. Simmer 1 minute, then remove from heat.
- 09Taste the sauce and adjust salt if needed. Serve over warm basmati rice and sprinkle with fresh cilantro.
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