Ingredients

The following ingredients have 6 Servings
  • CHICKEN MARINADE:
  • 1-1/2 lbs boneless skinless chicken thighs
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh minced ginger
  • 1/2 cup plain yogurt
  • 1/4 cup lime juice
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • TIKKI MASALA SAUCE:
  • 4 medium tomatoes (cored and quartered)
  • 1 tablespoon vegetable oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground tumeric
  • Salt and pepper to taste
  • 2 tablespoons minced fresh cilantro
  • Rice for serving.

Instruction

  • Make the marinade for the chicken: Place chicken thighs in a resealable plastic bag. In a small bowl, whisk garlic, ginger, yogurt, lime juice and spices until smooth. Pour over chicken thighs. Seal bag and allow chicken to marinate in refrigerator at least 4 hours or overnight.
  • While chicken marinates, prepare the sauce: Place quartered tomatoes in food processor and pulse several times until tomatoes are a slightly-chunky sauce. Set aside.
  • In a large saucepan over medium-high heat, heat oil until shimmery. Add onion, garlic, and ginger to pan. Stir occasionally until mixture is slightly-softened, about 5 minutes. Stir paprika, garam masala, tumeric, and tomato mixture into onions. Bring mixture to a simmer, stirring frequently.
  • Remove sauce from heat and transfer to a blender. Blend on high speed until completely smooth. Return sauce to pan and season with salt and pepper to taste. Bring sauce to a low simmer, then reduce heat to low and cover. Stir occasionally until sauce is reduced and slightly-thickened, about 20 minutes.
  • Cook the chicken: Remove chicken from marinade and discard marinade. Grill chicken over medium-high heat, turning occasionally until juices from chicken run clear. Let chicken cool slightly, then dice each thigh into 1-in cubes. Add chicken to sauce and sprinkle cilantro over top. Serve chicken tikki masala warm with rice.