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Ingredients

  • 3 large boneless skinless chicken breasts (1.5 to 2 pounds)
  • 1 (7-ounce) packet Saffron Road Tikka Masala Simmer Sauce, separated
  • 6 ounces plain Greek yogurt*
  • ¼ teaspoon sea salt

For Serving:

  • 1 bunch green onion, chopped
  • Cooked Basmati Rice
*You can also use full-fat canned coconut milk

    Instructions

    1. Combine ⅓ cup of the Saffron Road Tikka Masala Simmer Sauce, Greek yogurt, and salt in a bowl. Stir well until completely combined. Transfer this mixture to a large sealable bag, along with the chicken breasts. Shift the chicken breasts around in the marinade to ensure everything is coated. Seal and refrigerate at least 1 hour, up to 12 hours.
    2. Prepare your grill by using a wire brush to scrape off any food particles, and spray with cooking spray. Heat the grill to medium (about 350 to 400 degrees F).
    3. Place the chicken breasts on the hot grill and sear on each side for 2 to 3 minutes, or until grill marks appear, keeping the grill covered. Continue cooking, covered and flipping every 1 to 2 minutes until clear juices seep out and chicken reaches an internal temperature of 165 degrees F. Transfer to a cutting board and allow chicken to rest 5 to 10 minutes.
    4. Use a sharp knife to slice chicken breasts into large chunks. Serve with cooked rice and remaining Tikka Masala Simmer Sauce. Note: if you enjoy your meals very saucy, use 2 packets of Tikka Masala Simmer Sauce for this recipe.
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