Ultimate Grilled Chicken Tikka Masala

This is up there as one of my favorite dishes. The classic Chicken tikka masala but ive taken it up a notch with this one. I wanted to create the best version possible with the use of my Kamado Joe. Starting with a slower indirect cook with the Kamado joe big block wood to just add even more flavor then finish with a sear while constantly basting with butter. – INCREDIBLE results!!

The sauce is then a recipe I have been adapting over the years with the secret ingredient being Golden syrup! – yes, trust me, it works…it really works!!

Enough food for two hungry adults

Ingredients

Chicken marinade

3 boneless (skinless) chicken breasts

1/2 Cup plain yogurt (125 g)

2 Tsp lemon juice

2 Tsp onion salt

2 Tsp ground cumin

2 Tsp garam masala

2 Tsp paprika

7 Cloves garlic, minced

1 Tbsp minced ginger

Apply when searing meat if on BBQ:

4 Tbsp of melted butter

Sauce

3 Tbsp oil

1 large onion, finely chopped

2 Tbsp minced ginger

8 cloves garlic, minced

2 Tsp ground cumin

2 Tsp ground turmeric

2 Tsp ground coriander

2 Tsp paprika

2 Tsp onion salt

2 Tsp garam masala

1 Tbsp tomato puree

1 Tin of coconut milk (400ml)

1/2 Cup of ground almonds

1/3 cup fresh coriander

To serve

Basmati rice

Fresh naan

Method:

First with the marinade. 

Slice the chicken into small bite sized chunks then place in a bowl with yogurt, lemon juice, garlic, ginger, onion salt, cumin, garam masala and paprika then stir until well-coated. Then cover and place in the fridge for 3 hours ideally overnight

Fire up the BBQ (if using an oven you want it as hot as it can go).

Remove your chicken from the fridge and place on skewers

If using a BBQ then you ideally want indirect cooking to start with and set temp for around 170c and leave to cook for around 20-25 mins until the internal temp reaches approx. 60c

If cooking in the oven, place chocken on the baking paper on a baking sheet/pan and place in the oven until cooked and internal reaches 74c – then remove and paint with butter and leave to rest for 15 mins 

While chicken is cooking we can get on with the masala sauce.

Heat oil in a large pan over a medium heat, then saute the onions, ginger and garlic until tender but not browned. Then add the turmeric, cumin, paprika, coriander, onion salt and garam masala and stir constantly for a few minutes until spices are fragrant. Stir in the tomato puree and coconut milk then cook for 5 minutes then reduce the heat to a simmer then add your ground almonds and golden syrup and cook for 15 mins

If using a BBQ, once approx. 60c is reached you want to adjust the BBQ for direct heat over the coals then sear the chicken while constantly applying melted butter making sure to keep turning as to not burn the meat too much. You do want a little burning as this is flavor! Once internal temp reaches 74c remove and leave to rest for 15 mins

Now, back to the sauce, once the 15 mins cooking is finished add half your fresh coriander to the mix then add your wonderful chicken.

Serve with fresh basmati rice with a further sprinkle of fresh coriander. Would also suggest fresh naan for scooping up that epic sauce!

Enjoy