Tikka Masala Grilled Chicken
Serves 4
- 8 bone-in, skin-on chicken thighs
- 1 ½ cups Maya Kaimal Tikka Masala
- Lemon wedges (optional)
- Pre-heat grill to medium
- Coat the chicken pieces with ½ cup Tikka Masala and place in a container or plastic zipper bag. Marinate overnight (or at least 8 hours) in the refrigerator
- Remove chicken from marinade and wipe off the excess. Grill over medium heat for 15 minutes, turning twice. Baste with remaining sauce and turn occasionally until chicken is cooked through, about another 15 minutes.
- Serve with lemon wedges, salad and Indian naan or other flatbread.