A Sizzling Summer
Summertime is the best time.
Summer is here! It’s the time to put away the sweaters, get outside, and enjoy the freedom of the season. It’s also a great time to invite people over to enjoy some time together and delicious foods.
Summertime is an important time for my family. We travel to spend time with each other, and this time my brother Anit paid us a visit and is sharing some of his tips and secrets of grilling! He’s the grill master in our family and everything he makes is just amazing.
Don’t miss this amazing opportunity to create memories with those you love. And hopefully this recipe can spice up one of your afternoons or evenings in great the outdoors!
Life Recipe:
A Sizzling Summer
Lunch Recipe:
BBQ Tikka Masala
- 1 Whole chicken cut in 8-10 pieces (no skin, no fat)
- ½ Cup plain non-fat yogurt
- 1 Clove of garlic (peeled and crushed)
- 1 ½ Tsp minced fresh Ginger
- 1 Cup of yogurt
- 1 Tbsp of lemon juice
- 2 Tbsp of Tikka Masala Part 1
- 2 Tsp of Salt
- 2 Tbsp minced fresh ginger
- 2 Tbsp ghee
- 2 Clove of garlic (chopped)
- 2 Serrano Chilies (finely chopped)
- 4 Tomatoes (chopped)
- 1 Cup of Heavy whipping cream or coconut milk
- 1 ½ tsp of salt
- 4 tsp of Tikka Masala Part 2
- ½ Cup chopped fresh cilantro
- *Add more salt to taste.
Instructions
Using a sharp knife, cut slashes in the flesh of the chicken to allow the marinade to penetrate. In a large bowl, combine yogurt, garlic, ginger, lemon juice, 2 teaspoons of salt, and 2 tablespoons of Tikka Masala Part 1. Stir in with chicken, cover with plastic wrap and refrigerate overnight. Remove chicken from the refrigerator 3 to 4 hours before grilling. Melt ghee in a large skillet on medium heat. Sauté garlic, ginger, and serrano chili for 1 minute then add chopped tomatoes. Cover with lid and allow tomatoes to cook. Add 2 teaspoon of Tikka Masala Part 2 and 1 teaspoon of salt. Next, add 1 cup of cream or coconut milk. Add more salt to taste. Reduce to simmer for 10 minutes for juice to vaporize and garnish with cilantro.
Heat grill to 500 degrees, keeping grill covered. Remove excess marinade before adding chicken to the grill. Cook chicken for 25-30 minutes, turning chicken often to cook evenly. Optimal temperature is 165 degrees. Serve with corn on the cob.
