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Tikka Masala Chicken with Sorghum Tabbouleh

  • 60 min
  • Easy
  • 10
  • Chicken, boneless breasts -- 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 cups
  • 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 -- 1/4 cup
  • 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
Preparation
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.

Components