This dish is served straight from the grill. If you are thinking of the clay-oven fired chicken served in a creamy sauce, that is Chicken Tikka Masala.
- 1.5-2 lbs. boneless chicken breasts with rib meat
- 3/4-1 Cup Greek yogurt (plain, not flavored)
- 1/4 Cup ginger garlic paste
- 2 Tablespoons freshly squeezed lemon juice
- 1 heaping Tablespoon Fenugreek leaves (also called Kasoori Methi)
- 1 Tablespoon chopped green onions (green parts only)
- 1 Tablespoon garam masala
- 1 Tablespoon paprika
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 1/2 teaspoon salt
- 2 Tablespoons cilantro leaves for garnish
On the night before grilling, blend all ingredients except chicken and cilantro in a food processor.
Cut each chicken breast in half across the thickest part, then cut two 3″-wide slices from the center. There will be two skinny ‘leftover’ pieces, one at each end.
Place sauce and cut chicken pieces in a bag or container with a tight-fitting lid and shake to coat chicken. Refrigerate overnight.
On the day of grilling, remove chicken pieces from marinade and discard sauce. Allow chicken to continue dripping excess sauce through a colander and use a paper towel or clean cheese cloth to wipe off any remaining sauce. (Excess sauce will burn on the grill.)
Heat grill or griddle to 300° F. Grill the thicker 3-inch sections for 6 minutes on each flat side. Grill the skinny end pieces for 2-3 minutes per side.
Serve over rice or sandwich-style, wrapped in naan.