Grilled Chicken Tikka Masala Skewers
Grilled Chicken Tikka Masala Skewers bring a vibrant, smoky twist to a classic dish. Perfect for a summer BBQ or a cozy dinner, these skewers are infused with aromatic spices and creamy sauce that will make your taste buds dance.
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Ingredients for Grilled Chicken Tikka Masala Skewers
The star of this dish is the chicken thighs, which stay juicy and tender when grilled. The plain yogurt acts as a tenderizer and helps the spices penetrate the meat. Lemon juice adds a tangy brightness that balances the rich flavors. We use a mix of spices, including garam masala, cumin, paprika, and a touch of cayenne pepper for heat. Minced garlic and ginger bring depth and warmth. The heavy cream and tomato paste create a silky sauce that coats the chicken beautifully. Finally, a sprinkle of fresh cilantro offers a pop of color and freshness.
Grilled Chicken Tikka Masala Skewers Tips & Tricks
- If you're short on time, a 30-minute marinade can still infuse great flavor.
- For extra char, increase the grill heat towards the end of cooking.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serving Ideas for Grilled Chicken Tikka Masala Skewers
These skewers are fantastic served over basmati rice or warm naan bread. Add a side of grilled vegetables or a fresh cucumber salad to round out the meal. A squeeze of fresh lemon juice just before serving can add a zesty punch.
Frequently Asked Questions
- Can I use chicken breast instead of thighs?
- Yes, but chicken breasts tend to dry out quicker, so watch your grilling time closely.
- Is there a substitute for heavy cream?
- You can use coconut milk for a lighter, dairy-free option.
- Can I make this recipe on a stovetop?
- Absolutely! Use a grill pan or a regular skillet if a grill isn’t available.
Grilled Chicken Tikka Masala Skewers Recipe Walkthrough
Start by mixing the marinade in a large bowl. Combine the yogurt, lemon juice, 2 tablespoons of garam masala, cumin, paprika, cayenne, garlic, and ginger. Give it a good whisk until everything is well blended.
Chop the chicken thighs into bite-sized pieces, ensuring they’re all roughly the same size for even cooking. Toss them into the marinade, making sure each piece is well coated. Cover the bowl and let it sit in the fridge for at least an hour. If you’ve got the time, letting it sit longer will only deepen the flavors.
Preheat your grill to medium-high. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, packing them close but not too tightly.
Place the skewers on the grill, turning them occasionally for about 10-12 minutes or until the chicken is fully cooked. You’re looking for a nice char on the outside and juicy meat inside.
While the chicken is grilling, heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the remaining tablespoon of garam masala and let it bloom for about a minute. Stir in the tomato paste and heavy cream, and let it simmer for 5 minutes until thick and smooth.
Once the chicken is off the grill, baste it with the creamy sauce and let it rest for a few minutes. Garnish with fresh cilantro before serving.
Why This Grilled Chicken Tikka Masala Skewers Works
- Packs a punch of flavor with a blend of spices.
- Quick marinade time makes it a great last-minute option.
- The creamy sauce adds a luscious finish that elevates the dish.
- Perfect for both outdoor grilling or indoor grilling pans.
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 3 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- Salt to taste
- 2 tbsp vegetable oil
- 1 cup heavy cream
- 1 tbsp tomato paste
- Fresh cilantro for garnish
- Skewers
Step-by-step Instructions
- 1. In a large bowl, mix yogurt, lemon juice, 2 tbsp garam masala, cumin, paprika, cayenne, garlic, and ginger.
- 2. Cut chicken into bite-sized pieces and add to the marinade. Let it sit for at least 1 hour in the refrigerator.
- 3. Preheat the grill to medium-high heat.
- 4. Thread the marinated chicken pieces onto skewers.
- 5. Grill the skewers for 10-12 minutes, turning occasionally, until fully cooked.
- 6. In a saucepan, heat oil over medium heat. Add remaining garam masala and cook for 1 minute.
- 7. Stir in tomato paste and heavy cream, simmer for 5 minutes.
- 8. Baste the grilled chicken with the sauce and let it rest for a few minutes.
- 9. Garnish with fresh cilantro and serve hot.