Tikka Masala Grilled Chicken

Serves 4

  • 8 bone-in, skin-on chicken thighs and/or drumsticks
  • 1 container Maya Kaimal Tikka Masala (for club size use about 2 cups)
  • Lemon wedges (optional)
  • Sliced red onion (optional)
  • Cilantro sprigs (optional)
  • Pre-heat grill to medium-high.
  • Coat the chicken pieces with ½ cup Tikka Masala and place in a container or plastic zipper bag. Marinate in the refrigerator a few hours, or overnight if possible. Marinate overnight (or at least 8 hours) in the refrigerator.
  • Grill over medium –high heat for 15 minutes, turning twice. Baste with 1 cup sauce and turn occasionally until chicken is cooked through, about another 15 minutes.
  • Serve on a platter, garnished with lemon wedges, sliced red onion, cilantro sprigs, and any remaining sauce, warmed through.



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