Entrées

Tikka Masala Chicken with Sorghum Tabbouleh

Made with Minor's® Masala Curry Flavor Concentrate
  • 1:00 TIME
  • 10 portions

Preparation

Ingredients

Chicken, boneless breast

10 ea

Garlic, minced

4 Tbsp

Shallots, minced

4 Tbsp

Vinegar, cider

1/2 cup

Minor's Masala Curry Flavor Concentrate, as is

3/4 cup
  

Sorghum, cooked and chilled

2 cup

Cilantro, chopped

1/2 cup

Mint, chopped

1/2 cup

Scallions, sliced thin 

1/2 cup

Lime juice

2 Tbsp

Lime zest

2 Tbsp

Olive oil

4 Tbsp

Cherry tomatoes, quartered

1/2 cup

Kosher salt

to taste

Black pepper, fresh cracked

to taste

Coconut milk

1/4 cup

Black pepper, fresh cracked

1/2 Tbsp

 

Method

  1. In a sealable plastic bag, combine chicken, garlic, shallots, vinegar, and masala flavor concentrate; mix together well and refrigerate overnight. 
  2. In a medium stainless steel bowl, mix sorghum, cilantro, mint, scallions, lime juice, lime zest, olive oil, cherry tomatoes, and salt and pepper. Set aside until ready for use. 
  3. Preheat grill to medium-high flame.
  4. Remove chicken from the marinade and drain, reserving marinade. Season the chicken with salt and pepper and grill until cooked to an internal temperature of 165°F. Remove from the grill and allow to rest for 3-5 minutes before slicing. 
  5. In a medium saucepan add marinade, coconut milk and black pepper. Reduce over low heat until the sauce coats the back of a spoon. 
  6. To serve, toss chicken with sauce.

Serving Suggestions/Variation

Garnish with fresh cilantro and lime wedges and plate with additional sauce.