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Rotisserie Chicken Tikka Masala Recipe
For this recipe, we're going to make Indian Tikka Masala Chicken with a twist. We're going to cook it on the rotisserie of our Lynx Professional gas grill. The rotisserie allows for a delicious caramelization on the outside, and stays juicy on the inside. This recipe is complete with a marinade as well as how to make homemade Tikka Masala sauce.
PREP 45 mins COOK 1 hour 30 mins READY IN 2 hours 15 mins
INGREDIENTS
- 1 whole chicken
- Marinade:
- 1/4 cup greek yogurt
- 1/4 cup tomato puree
- 2 inches grated fresh ginger
- 2 Tbsp crushed whole black peppercorns
- 4 cloves garlic paste
- 2 tsp coarse salt
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 each bay leaves
- 2 each cardamom pods
- 2 tsp ground coriander
- 1/2 cup coconut oil
- Curry Masala Sauce:
- 1 each medium red onion, chopped
- 3 cloves garlic paste
- 1 each serrano pepper
- 2 each fresh chopped tomatoes
- 1 cups tomato puree
- 1 1/2 cups coconut milk
- 2 tsp coarse salt
- 2 tsp chili powder
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp turmeric powder
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1 Tbsp fresh minced ginger
- Things You'll Need:
- USA Premium Cuts Chicken
DIRECTIONS
- Whisk all marinade ingredients together in a large mixing bowl.
- Place chicken in the bowl with marinade and coat thoroughly, making sure to get marinade under the chicken's skin also. In addition, it helps to use a fork to poke some holes in the chicken's skin, this will help the marinade absorb and also allow the skin to crisp better when cooking.
- To prevent the wing tips from burning when cooking, make a small incision in the side of the chicken right above each leg and tuck the wing tip into the side of the chicken.
- Cover and refrigerate the chicken, allow it to marinate for 30 minutes to two hours. While the chicken marinates, put together the Tikka Masala sauce.
- In a pan set over medium heat, coated in coconut oil, toss in the red onions and saute.
- Add in fresh garlic paste, chopped serrano peppers and minced ginger. Stir everything together.
- Stir in fresh chopped tomatoes and tomato puree, followed by coconut milk.
- Finish the sauce by adding the dry spices and allowing everything to infuse on low heat for 10-15 minutes.
- Allow the sauce to cool and set aside in the refrigerator while you cook the chicken.
- Once chicken is marinaded, truss with kitchen twine and place it on the rotisserie rod and forks. Make sure to secure the forks well with pliers.
- Place the chicken on the grill rotisserie motor, and turn on the rear infrared rotisserie burner.
- Close the lid and allow the chicken to cook for 30 minutes.
- After 30 minutes, baste the chicken with coconut oil and close the lid.
- Baste the chicken every 30 minutes for the remainder of the cook.
- After about an hour and a half, check the internal temperature of the chicken, it needs to reach an internal temperature of 165°F.
- Once the chicken reaches 165°F, remove and allow it to rest for 10 minutes, while you heat up the tikka masala sauce.
- Remove rotisserie rod and forks, slice the chicken, and serve with tikka masala sauce on top. Enjoy!
Items Used In This Recipe
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