Ingredients
30 servings
Yogurt (Regular Plain)
6.0
cup(s)
Ginger - grated in jar
6.0
tablespoon(s)
Kosher Salt (to taste)
6.0
teaspoon(s)
Pepper (to taste)
3.0
teaspoon(s)
Vegetable Oil
3.0
tablespoon(s)
Fresh Cilantro
2.0
bunch(es)
White rice (uncooked)
8.0
cup(s)
Naan Bread
30.0
whole
Tikka Masala simmer sauce
6.0
jar(s)
Mango Chutney
2.0
jar(s)
Chicken Breasts - Frozen (raw)
12.0
pound(s)
Garam Masala spice
0.25
cup(s)
Garbanzo beans (15 oz)
2.0
can(s)
Bell Peppers - Tri colored
3.0
whole
Zucchini
3.0
whole
Limes
6.0
whole
Dietary Restrictions
Dairy
Poultry
Recipe Instructions
For the chicken marinade: In a large bowl, mix together the plain yogurt (set aside some for garnish), sub coconut milk for dairy free, ginger, garam masala spice, salt and pepper. Add the chicken and toss to coat. Marinate at least 30 minutes or up to 24 hours. Grill over the coals. (separate from the veggie tikka masala.
Cook the rice
Dice all veggies and saute in DO, until just tender. Add the simmer sauce and cook for about 20 minutes.
Serve the chicken separately so the Tikka Masala is vegan.
Serve with lime wedge, plain yogurt and mango chutney, cilantro, rice, naan or a crusty piece of bread.