Tikka Masala Chicken with Sorghum Tabbouleh
Ingredients
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Chicken, boneless breasts -- 10 ea
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Garlic, minced -- 4 Tbsp
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Shallots, minced -- 4 Tbsp
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Vinegar, cider -- 1/2 cup
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Minor’s® Masala Curry Flavor Concentrate, as is -- 3/4 cup
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Sorghum, cooked and chilled -- 2 cups
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Cilantro, chopped -- 1/2 cup
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Mint, chopped -- 1/2 cup
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Scallions, sliced thin -- 1/2 cup
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Lime juice -- 2 Tbsp
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Lime zest -- 2 Tbsp
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Olive oil -- 1/4 cup
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Cherry tomatoes, quartered -- 1/2 cup
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Kosher salt -- to taste
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Black pepper, fresh cracked -- to taste
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Coconut milk -- 1/4 cup
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Black pepper, fresh cracked -- 1/2 Tbsp
Preparation
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1In a sealable plastic bag, combine chicken, garlic, shallots, vinegar, and Masala Flavor Concentrate; mix together well and refrigerate overnight.
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2In 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.
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3Preheat grill to medium high flame.
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4Remove 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.
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5In a medium saucepan add marinade, coconut milk, and black pepper. Reduce over low heat until the sauce coats the back of a spoon.
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6To serve, toss chicken with sauce.
Serving Suggestions/Variation
Garnish with fresh cilantro and lime wedges and plate with additional sauce.
Components
