How to Make Grilled Chicken Tikka Masala on the Big Green Egg
This recipe for How to Make Grilled Chicken Tikka Masala on the Big Green Egg is adapted from a Food & Wine recipe for the Big Green Egg. Full of authentic flavor this dish is a winner!
Servings: 4
Equipment
- 1 Dutch Oven
Ingredients
Masala Marinade:
- 1 c plain yogurt
- 2 garlic cloves minced
- 1 tbsp grated fresh ginger
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1/4 tsp ground turmeric
- Salt and pepper
Chicken Ingredients:
- 2 1/2 pounds boneless skinless chicken thighs fat trimmed
- Salt and pepper
- 2 tbsp vegetable oil plus 1 tsp
- 1/4 cup blanched whole almonds
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tsp minced fresh ginger
- 1 1/2 tbsp garam masala
- 1 1/2 tsp pure chile powder
- 1/2 tsp cayenne pepper
- 1 can 35-ounce can peeled tomatoes finely chopped, juices reserved
- 1/2 tsp sugar
- 1 cup heavy cream
Instructions
- In a large bowl combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Make slashes in each piece of chicken then add the chicken to the marinade, toss to coat and refrigerate overnight.
- Preheat your Big Green Egg to 400°
- Remove the chicken from the marinade and scrape off as much of the marinade as possible. Season the chicken with salt and pepper and cook direct on the BGE for 4 minutes per side.
- Transfer to a cutting board and cut it into 2-inch pieces.
- In a small skillet, heat 1 teaspoon of the oil and add the almonds, cook over medium heat, stirring constantly until golden (about 5 minutes).
- Transfer the almonds to a plate and let cool completely.
- In a food processor, pulse the almonds until finely ground.
- Preheat a large cast-iron Dutch oven on the BGE.
- Heat the remaining 2 tablespoons of oil until shimmering then add the onion, garlic, ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
- Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
- Add the tomatoes with their juices and the sugar and season with salt and pepper.
- Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
- Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
- Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.