We like to do the prep the evening before and marinate overnight. (The prep takes about 20 minutes.) If you would prefer to do everything the day of, allow at least 2 hours to marinate.
If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.
Place chicken in large resealable plastic bag or tupperware.
Combine remaining ingredients in a food processor and blend until smooth. (NOTE: if using Serrano pepper, remove seeds and/or ribs if you want less heat)
Pour spice mixture into bag or tupperware, seal and turn chicken to coat evenly.
Marinate chicken in the refrigerator for at least 2 hours or overnight.
Build a medium fire in a charcoal grill or heat a gas grill to medium-high.
Brush grill grates with oil.
Scrape excess marinade off chicken; season with salt (optional).
Grill chicken, turning once, until browned and cooked through, 3-5 minutes per side for boneless chicken, 12-15 minutes per side for bone-in chicken.
To Serve
Serve with basmati rice and/or naan bread. If you need some veggies, we suggest roasting some cauliflower and carrots seasoned with a little cumin, salt and pepper.
Also in easy tikka masala recipes for every day of the week
There is nothing easier than roasted vegetables. And nothing better than roasted potatoes, except roasted potatoes with a little Masi Masa Tikka Masala to add a flavor punch!
