Tikka Masala Grilled Chicken Skewers

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• ¼ cup plain yogurt
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 bamboo skewers, soaked in water for 30 minutes
• For the sauce: 1 cup heavy cream
• ½ cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• Salt to taste

Steps

1. 1 In a bowl, mix yogurt, tomato paste, lemon juice, cumin, garam masala, paprika, cayenne pepper, salt, and black pepper to create the marinade.
2. 2 Add chicken cubes to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 1 hour.
3. 3 Preheat grill to medium-high heat.
4. 4 Thread marinated chicken onto skewers.
5. 5 Grill skewers for 3-4 minutes per side, until chicken is cooked through.
6. 6 For the sauce, combine heavy cream, tomato sauce, cumin, garam masala, turmeric, and salt in a saucepan over medium heat. Simmer gently for 5 minutes.
7. 7 Serve skewers drizzled with the sauce.

Equipment

• Grill or grill pan
• Bamboo skewers
• Mixing bowl
• Saucepan

Variations

• Use chicken thighs for extra juiciness.
• Add bell peppers and onions to the skewers for a veggie twist.

Substitutions

• If you're out of heavy cream, use coconut milk for a dairy-free option.
• Greek yogurt can stand in for regular yogurt in a pinch.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, use full-fat yogurt.
• If you can't grill outside, a grill pan works wonders indoors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with basmati rice and naan bread.
• Add a side of cucumber raita for a cooling contrast.

FAQ