Serves 4Prep Time: 20 Minutes
Marinade Time: 2 Hours – Overnight
Grill time: 20 Minutes
At a loss of what to do with chicken, and wanting to avoid getting into a rut, I grabbed a grilling cookbook (Company’s Coming, Great Grilling) and scanned the recipes for something chicken. That’s when Chicken Tikka popped out at me. I glanced at the ingredients and ran to the kitchen. What happened next was mouthwatering magic.
INGREDIENTS
4 chicken breasts, sliced into strips
1 cup plain greek yogurt
1/2 of a small onion, minced
2 tbsp. ginger, grated
2 tbsp. tikka curry paste
2 cloves of garlic, grated
1 tsp. sambal olek
1 tsp. lime zest
Naan bread for serving
Tikka Butter
1/4 cup butter, room temperature
1 tsp. tikka curry paste
1 clove garlic, grated
1 tsp. ginger, grated
Dipping Sauce
1/4 cup plain greek yogurt
1 tbsp. tikka curry paste
1/2 tsp. honey
DIRECTIONS
Step 1
In a nonreactive bowl combine the yogurt, minced onion, grated ginger, curry paste, garlic, sambal olek, and lime. Add the sliced chicken breasts, stir to coat, then set aside in the fridge to marinate.
Step 2
In a separate bowl, combine the butter, garlic, ginger and curry paste. Allow this to marinate in the fridge, or wrap it up in waxed paper. The longer this sits, the better the flavored butter will be.
Step 3
When you’re ready for dinner, soak the skewers and preheat the grill to 450°F.
Step 4
Thread the marinated chicken onto the skewers, then coat them in the marinade a little more if you accidentally wiped it off. Discard any remaining marinade when you’re done.
Step 5
Grill the chicken over direct heat for 20 minutes, flipping them every 3 to 5 minutes so that all sides get kissed by flame.
Step 6
When the chicken is nearly done, combine the yogurt, curry paste, and honey. Then butter the naan bread with the Tikka Butter you made. Grilling them over direct heat until warmed through and they have some nice sear marks.
Step 7
Serve everything together, family style, so that people can just grab a naan and a skewer and go to town with the happy eating.