Rotisserie Chicken Tikka Masala Recipe

For this recipe, we're going to make Indian Tikka Masala Chicken with a twist. We're going to cook it on the rotisserie of our Lynx Professional gas grill. The rotisserie allows for a delicious caramelization on the outside, and stays juicy on the inside. This recipe is complete with a marinade as well as how to make homemade Tikka Masala sauce.

PREP 45 mins

COOK 1 hour 30 mins

READY IN 2 hours 15 mins

INGREDIENTS

1 whole chicken

Marinade:
1/4 cup greek yogurt
1/4 cup tomato puree
2 inches grated fresh ginger
2 Tbsp crushed whole black peppercorns
4 cloves garlic paste
2 tsp coarse salt
2 tsp chili powder
2 tsp ground cumin
2 each bay leaves
2 each cardamom pods
2 tsp ground coriander
1/2 cup coconut oil

Curry Masala Sauce:
1 each medium red onion, chopped
3 cloves garlic paste
1 each serrano pepper
2 each fresh chopped tomatoes
1 cups tomato puree
1 1/2 cups coconut milk
2 tsp coarse salt
2 tsp chili powder
2 tsp ground coriander
2 tsp paprika
2 tsp ground cumin
2 tsp turmeric powder
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1 Tbsp fresh minced ginger

DIRECTIONS

Whisk all marinade ingredients together in a large mixing bowl.
Place chicken in the bowl with marinade and coat thoroughly, making sure to get marinade under the chicken's skin also. In addition, it helps to use a fork to poke some holes in the chicken's skin, this will help the marinade absorb and also allow the skin to crisp better when cooking.
To prevent the wing tips from burning when cooking, make a small incision in the side of the chicken right above each leg and tuck the wing tip into the side of the chicken.
Cover and refrigerate the chicken, allow it to marinate for 30 minutes to two hours. While the chicken marinates, put together the Tikka Masala sauce.
In a pan set over medium heat, coated in coconut oil, toss in the red onions and saute.
Add in fresh garlic paste, chopped serrano peppers and minced ginger. Stir everything together.
Stir in fresh chopped tomatoes and tomato puree, followed by coconut milk.
Finish the sauce by adding the dry spices and allowing everything to infuse on low heat for 10-15 minutes.
Allow the sauce to cool and set aside in the refrigerator while you cook the chicken.
Once chicken is marinaded, truss with kitchen twine and place it on the rotisserie rod and forks. Make sure to secure the forks well with pliers.
Place the chicken on the grill rotisserie motor, and turn on the rear infrared rotisserie burner.
Close the lid and allow the chicken to cook for 30 minutes.
After 30 minutes, baste the chicken with coconut oil and close the lid.
Baste the chicken every 30 minutes for the remainder of the cook.
After about an hour and a half, check the internal temperature of the chicken, it needs to reach an internal temperature of 165°F.
Once the chicken reaches 165°F, remove and allow it to rest for 10 minutes, while you heat up the tikka masala sauce.
Remove rotisserie rod and forks, slice the chicken, and serve with tikka masala sauce on top. Enjoy!