Description
This grilled chicken recipe is marinated in a flavorful yogurt and spice mixture, then grilled and served with a creamy spiced tomato sauce.
Ingredients
Scale
- 6 cloves garlic (finely minced)
- 1–1/2 tablespoons ginger (peeled, finely grated)
- 1–1/2 tablespoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon fine sea salt
- 3/4 cup plain yogurt (whole-milk; not Greek yogurt)
- 1 lemon
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 3 tablespoons vegetable oil
- 1 small yellow onion (finely chopped)
- 1/4 cup tomato paste
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 cups heavy cream
- 3/4 cup chopped cilantro (plus sprigs for garnish)
- Basmati rice (for serving)
- Naan (for serving)
Instructions
- In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well.
- In another bowl, whisk together yogurt, half the spice mixture, and 2 teaspoons lemon juice.
- Halve chicken breasts, then pound them to an even thickness using a meat mallet or bottom of a frying pan. Add chicken to the yogurt mixture, ensuring it’s coated well. Cover tightly or transfer to a resealable bag and refrigerate for at least 6 hours, preferably 24 hours. Cover and chill remaining spice mixture.
- In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until it starts to soften, about 2–3 minutes.
- Stir in tomato paste, ground cardamom, and red pepper flakes. Cook, stirring frequently, until tomato paste darkens and onion is soft, about 5 minutes.
- Add remaining half of spice mixture and cook, stirring often, until the bottom of the pan begins to brown and everything is very fragrant, about 4 minutes (reduce heat if necessary to avoid burning).
- Add crushed tomatoes to mixture and bring it to a boil over increased heat, then reduce heat. Simmer, stirring often and scraping the bottom of the pot, until the sauce thickens, about 8 minutes.
- Stir in heavy cream and cilantro. Simmer over low heat, stirring occasionally, until sauce thickens further, about 30–40 minutes.
- Optionally, transfer sauce to a blender or use an immersion blender to puree until smooth. Taste sauce for any additional seasoning/salt. Depending on tomatoes, you may need 1–2 teaspoons sugar to balance acidity.
- Preheat a grill or grill pan to medium-high heat (about 400°F). Oil grill generously by drenching a rolled-up paper towel in vegetable oil and rubbing it over grill grates using tongs.
- Remove chicken from marinade and discard any excess. Grill chicken, turning once halfway through, for about 4–6 minutes per side or until thickest part registers 165°F and juices run clear.
- Transfer chicken to a plate, cover with foil, and let it rest for a few minutes to redistribute juices.
- Chop into bite-size pieces, then stir into the sauce until coated.
- Serve over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro as desired.
Notes
- For the best flavor, marinate the chicken overnight.
- Adjust spice levels to your preference by adding more or less crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg