Views: 486
Last Updated: 21 Nov 2008

Barbecued Chicken Tikka Masala

Reviews (2)
Tweaks  (4)
  • serves: 4
  • yield: 4 servings
  • ready in: 1 hour 20 mins (30 mins Prep - 50 mins Cook)
Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Recipe provided by:

Allrecipes

ingredients

  • For the marinade:
  • 225g (8 oz) plain yoghurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh root ginger
  • 2 teaspoons salt, or to taste
  • 3 chicken breast fillets, cut into chunks
  • 4 long skewers
  • For the sauce:
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 green chilli, finely minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 225g (8 oz) passata
  • 1 (227ml) pot double cream
  • large bunch fresh coriander, freshly chopped

preparation method

  1.   In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
  2.   Preheat barbecue (alternatively, cook chicken in a griddle pan).
  3.   Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.
  4.   Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.
  5.   Transfer to a serving platter and garnish with fresh coriander.
         

Nutrition

  • Calories 406.8kcal
  • Protein 24.6g
  • Sugars 8.2g
  • Total Fat 28.9g
  • Saturated Fat 16.8g
  • Salt 4553.3mg
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More Tweaks (4)

  Tweaks

  •     
    Tweak:
    Altered ingredient amounts:

    This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to get a takeaway again for my favourite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my barbecue, so I baked the chicken, and it came out perfectly fine. I like extra sauce to soak my rice, so next time I will either add less chicken or more cream and passata. The restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too.

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    Tweak:
    Altered ingredient amounts:

    We loved this. I did change a few things after reading other reviews. I only added 1/2 the chilli, I reduced the salt to 1 tsp in the marinade, and 1/2 tsp in the sauce. I used 1 tsp of garam masala instead of cinnamon in the marinade. I doubled the sauce recipe and added 3 teaspoons of the garam masala to what was already called for. I also marinated the chicken 30 hours; I was going to just marinate it all day, but something came up and we were unable to cook it that night, so I just cooked it the next night. It was tender and delicious. We barbecued it and served it over rice with Naan. Thanks for sharing this recipe! 5 Stars with the changes!

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Reviews/Comments Reviews/Comments

  •     

    Review: Cosimo C

    used this recipe to cook for 24 people. a great success!!!! easy and delicious!

    easy