single chicken breasts, skinless or 4 lamb steaks, about 8 to 10 oz each
½ 15-oz container Maya Kaimal Tikka Masala
salt to taste
lemon wedges (optional)
1. Marinate chicken or lamb overnight in Tikka Masala saucing a ziptop bag in the refrigerator.
2. Preheat grill.
3. Salt chicken breasts or lamb steaks to taste and grill, turning midway through cooking. Remove from grill depending on desired doneness.
4. Serve with optional lemon wedges, salad and flatbread.