Grilled Chicken Tikka Masala Skewers

Why This Grilled Chicken Tikka Masala Skewers Works

During the long rest in the yogurt, the chicken soaks up moisture and acid from the lemon juice. The yogurt coats each piece, so the spices stick all over instead of sliding off. As the chicken sits, the salt and lemon start to loosen the meat fibers, so the thighs stay soft instead of tightening up on the grill.

Once the skewers hit the hot grill, the outside of the chicken browns and firms up, but the yogurt layer keeps the inside juicy. The fat in the thighs also stays inside better because the outside cooks fast and seals. Turning the skewers a few times lets each side brown without drying out.

In the pan, the heavy cream and tomato paste warm up with the garam masala and thicken into a smooth sauce. As the hot grilled chicken is basted, that sauce clings to the browned edges and settles into the little cracks on each piece. While the skewers rest for a few minutes, the juices calm down inside the meat, so the chicken stays moist when sliced or bitten into.

Mistakes To Avoid

Letting the chicken sit in the yogurt marinade for only an hour or less keeps the meat tough and unevenly seasoned. The outside picks up some color and spice, but the inside stays bland and a bit chewy instead of soft and juicy. Longer time in the fridge lets the yogurt and lemon loosen the fibers so the pieces stay tender on the grill.

Grilling over very high heat or not turning the skewers often enough makes the outside char fast while the inside stays undercooked. The surface can burn in spots and dry out, while the center is still glossy and slightly raw. Then the skewers either have to be pulled early and stay underdone, or kept on longer and end up dry and stringy.

Crowding the chicken pieces tightly on the skewers causes steaming instead of proper grilling. The sides that touch never really brown, and the pieces can stay pale and a bit rubbery in the middle. Some parts overcook on the edges while the packed center sections lag behind.

Boiling the cream sauce hard instead of keeping it at a gentle simmer makes it thicken too fast and sometimes split. The fat can separate and leave oily streaks on top, and the sauce turns grainy instead of smooth and silky when brushed over the chicken.