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Thursday, December 9, 2010

Grilled Spicy Chicken Masala

Quite a few months ago, I tried my hand at making a chicken tikka masala dish.  It did not turn out so great...I mean it was so bad that I couldn't even think about posting it.  I don't know if it was something I did or just the recipe itself...all I know is it wasn't even worthy of saving any leftovers and I'm a huge fan of tikka masala.  Strange.

Since that incident I have been a bit hesitant to try it again...until now.  I saw this recipe in one of my America's Test Kitchen books.  It was actually for shrimp, but since we don't eat shrimp too often, I thought I would adapt it to chicken.  And I am here to say that I'm glad I did.  This chicken was excellent.  Way better then the tikka masala I made a while back.  I am once again a fan of masala....maybe I should try and make my own version of tikka masala now?????

Grilled Spicy Chicken Masala
Adapted from America's Test Kitchen, 30 Minute Suppers
Printable Recipe 
2 Tablespoons garam masala
2 teaspoons chili powder
1 Tablespoon paprika
1/4 teaspoon salt
2 large garlic cloves, minced
1/4 teaspoon ground ginger
2 Tablespoons lemon juice
1/4 cup plain Greek yogurt
1/4 cup vegetable juice
4 boneless, skinless chicken breasts

In a bowl (medium or small), combine garam masala, chili powder, paprika, salt, garlic, ginger, and lemon juice to make a paste.  In another small bowl, add 1 teaspoon of the paste and yogurt, stirring into fully incorporated.  Add oil to remaining paste and stir to combine, breaking up any clumps.

Place the chicken in a resealable bag and pour the oil mixture over top of it.  Massage the bag to make sure all sides of the chicken are covered.  Let marinate in the refrigerator for at least an hour (the longer you marinate, the more flavorful the chicken will become).

Preheat grill to 400 degrees F.  Remove the chicken from the bag and discard the marinade.  Place the chicken directly on the grill grate and cook for 6-8 minutes per side or until the chicken is cooked through.  Remove from grill and allow to rest for 4-5 minutes.  Serve with yogurt sauce.  Enjoy!

***You can bake this if you want too, place in 400 degree oven and bake until internal temp is 165 degrees. (I like to take the chicken out a little sooner, though, as it will continue to cook when you take it out of the oven)***


Bo said...

I do have a thing for Indian this would be for me.

Yenta Mary said...

Oh, you temptress -- dangling Indian food in front of me when you (and that amazing chicken dish) are so far away!!!

Cranberry Morning said...

That chicken looks so moist too! I haven't had Indian food since I was in Cirencester, England in '04! It was delicious. This is so tempting!

Andrea the Kitchen Witch said...

Mmm Indian food!! YUM! This one sounds perfect for an Indian fix on a busy night. The color is great on it, I can just imagine how yummy it tastes :)

StephenC said...

We've made this basic recipe a number of times. It's wonderful and tasty. Must be nice to be grilling in Arizona at this time of the year.

Angie's Recipes said...

Beautifully grilled chicken! I love garam masala.

Cheeseboy said...

Mm, I'd eat tikka masala or really any form of masala really.

Pam said...

I've never had masala... you make me want to try it! Your chicken looks delicious.

Jennifurla said...

I love all your darn recipes, you guys are total meat eaters!

Design Wine and Dine said...

Your chicken looks perfect! I think you shuold go for it! Love Indian cooking and flavors!

Chris said...

ha ha, I thought it said Spicy Chicken Marsala and was thinking, "Different, but okay...."

I think I'll have to try this one, I've had a thing for curry lately and this is just a step away. Very nice, Jenn.