Tandoori-style Chicken Tikka Masala is one of the most popular dishes in the world. With a history of British-Indian origins, this charred-chicken dish is typically marinated in a bath of spiced yogurt and lemon juice. It is then seasoned, skewered on long metal rods and roasted inside the raging infernos of handmade clay ovens. The chicken is finished in a gorgeous tomato-based sauce, then plated over buttery yellow jasmine rice and an herb chutney.
“Tandoori” describes the cooking method – for hundreds of years large tandoor ovens made of clay have been used by home cooks and chefs alike, across central, southern and western Asia, as well as in the Caucasus. These homemade ovens are fueled by charcoal and wood, and most often employed when the recipe calls for an intensive application of heat, as temperatures in the tandoor rise far above 1,000 degrees Fahrenheit.
“Masala” component describes the sauce – a dynamically flavourful and spicy sauce, comprised of assorted fresh and dried peppers, ginger and naturally sweet ingredients ranging from roasted garden tomatoes to dried coconut, cardamom, cinnamon and cream.
To mimic the temperatures generated within traditional Indian tandoor ovens, this recipe uses the Char-Broil® Kamander™ Charcoal Grill. With double-steel wall construction, air-tight lid locking system, and ability to maintain steady temperatures above 700F, this grill is perfect for homemade Tandoori-style Grilled Chicken Tikka Masala.