The first time my husband Ted and I took our great-nephew William to The India Club, a seedy-on-the-outside London restaurant that has been our favorite for many years, he was six or seven years old. The restaurant, located in London's theatre district, boasts a comfortable ambience and a well-rounded menu of classic Indian dishes. After the waiter left with our order, Will decided what he really wanted for dinner -- chicken tikka masala -- and off he marched into the kitchen, to ask the chef to make it for him. (We assume the staff found Will as adorable as we did!) This grilled chicken combines the spices of a typical tikka masala sauce into a yogurt-based marinade that flavors and tenderizes the meat. It will be perfect for summer picnics.
Grilled tikka-masala-style chicken
Inspired by a recipe in The Sriracha Cookbook. Serves 6-8.
3 lbs boneless, skinless chicken breasts, trimmed of all visible fat
2 cups plain nonfat yogurt
3 Tbsp Sriracha
Juice of 1 lemon
3 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground allspice
1 Tbsp fresh black pepper
1 Tbsp kosher salt
Place the chicken in a large plastic (ziploc type) bag. In a large glass measuring cup or bowl, whisk together the remaining ingredients, and pour this over the chicken. Make sure the meat is completely coated, and marinate for at least 8 hours, and up to 36 hours.
Heat a grill to highest heat. Remove the chicken from the refrigerator and allow to come to room temperature. Wipe off all of the marinade and discard. Grill the chicken for 5 minutes on each side (thicker pieces might need an extra minute) until the chicken has just a bit of give when you press on it.
Serve hot, room temperature or cold.
Other recipes that use these pantry ingredients:
Red lentil soup with garam masala, from Je Mange la Ville
Garam masala roasted chickpeas, from Bitchin' Camero
Sautéed shrimp with turmeric and mustard seeds, from Jane Spice Recipes
Sriracha chicken wings, from White on Rice Couple
Beer braised chicken with Sriracha, from Appetite for China
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