Grilled Chicken Tikka Masala with Grilled Vegetable and Feta Cheese Basmati Rice

Directions for: Grilled Chicken Tikka Masala with Grilled Vegetable and Feta Cheese Basmati Rice

Ingredients

Grilled Chicken Tikka Masala

3 cup plain, Greek style organic yogurt

1 tsp salt

1 Tbsp curry powder

1 Tbsp garam masala

1/8 tsp cayenne pepper

1 tsp paprika

2 tsp cumin

1 Tbsp tumeric

1 Tbsp freshly grated ginger

2 cloves grated garlic

1 tsp freshly grated black pepper

Juice and zest of one lime

2 lb(s) boneless, skinless free-range chicken thighs (no white meat)

Grilled Vegetable Rice Pilaf

1 red pepper

1 yellow pepper

1 green zucchini

1 yellow zucchini

1 red onion

1 small eggplant

1/2 bulb fennel

2 cloves garlic minced

1 Tbsp minced fresh ginger

cup extra virgin olive oil

1 shallot minced

1 clove garlic minced

1 cup basmati rice

4 cup vegetable or chicken stock

1 cup crumbles feta cheese

4 Tbsp chopped cilantro

4 Tbsp chopped Italian parsley

cup quartered cherry tomatoes

4 Tbsp salted butter, softened

Directions

Grilled Chicken Tikka Masala

1. Simply mix all the ingredients (except the chicken) in a bowl and mix very well with a whisk. For a spicier marinade add some hot sauce at this point.

2. Cut each boneless chicken thigh in half and coat very well in the marinade. Place in a covered bowl and refrigerate overnight or for a minimum of 2 hours.

3. When the chicken has marinated for an appropriate length of time, place 3 pieces of chicken onto a metal skewer. Preheat your barbecue grill to very high and clean the grill well before beginning to cook. Grill the chicken on all sides allowing some color to form. Cooking should take about 8 to 10 minutes depending on the heat of your grill.

Grilled Vegetable Rice Pilaf

1. Using your barbecue, roast the peppers over high heat to begin. When the skin on the peppers is charred and blistered, set in a bowl and cover with cling film. Set aside for 30 minutes to cool, then remove and peel with your fingers. DO NOT RINSE the peppers under water as much of the flavour is in the tiny charred bits of skin that will be left behind.

2. Cut the zucchini, eggplant, red onion, and fennel into 1/2 inch thick slices and brush with a little of the olive oil. Season with salt and pepper and grill mark the vegetables on both sides until charred but not mushy. Remove from the barbecue and set aside to cool to room temperature. Chop all the vegetables into 1/2 inch pieces (slightly imperfect is fine) and rest in a bowl until needed.

3. Using a stainless steel saucepan with a tight fitting lid, saut the shallots, garlic, and ginger lightly in 1/4 cup of the olive oil. Add the basmati rice and cook gently for 3 minutes until the kernels of rice look translucent.

4. Add chicken or vegetable stock and bring to the boil. As soon as the liquid boils place the lid on and reduce the heat to simmer. Cook covered until all the liquid is absorbed into the rice, about 12 to 15 minutes depending on the brand of rice.

5. When the rice is ready remove from the heat and use a fork to separate the kernels. Fold all of the grilled vegetables into the rice along with the chopped herbs, feta, and softened butter. Adjust seasoning with salt and pepper and serve immediately with the chicken tikka masala.

See more: Poultry, Dinner, North American, Main, Grill, Barbeque, Party Favourites, Vegetables, BBQ