Recipe of the Week: Grilled Chicken with Tandoori Cream

By Marzia Shamsi

Grilled Chicken with Tandoori Sauce

We have all had a typical traditional butter chicken at restaurants or made it ourselves at home. Since my daughter loves it and I  have to make it at home quite often and I like to try it out with different variations.

This is my favourite variation: a spicy tangy succulent grilled chicken on a bed of garlic infused rice finished with a beautiful creamy sweet spicy tandoori reduction sauce. Hope you enjoy!

Ingredients

  • (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons Lemon juice
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dry mustard powder
  • ¼ teaspoon cayenne
  • 1 ½ tablespoons extra-virgin olive oil, more as needed
  • 4 tablespoons Dijon mustard
  • 2 teaspoon dried mint

Method

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine lemon juice, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter
  • For the sauce, heat oil in a large saucepan over medium. Add ginger and garlic. Stir for 30 sec.
  • Add tomato ketchup and hot pepper. Bring just to a boil, 1 to 3 min.
  • Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream.
  • Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
  • Serve with your choice of infused rice or naan.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.