By Traeger Kitchen
Marinated in a blend of fragrant spices and Greek yogurt and finished in a creamy tikka masala sauce, this chicken is tender, juicy, and endlessly craveable. Serve over rice to sop up all of that delicious sauce!
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|1 1/2 Pound||boneless, skinless chicken thighs|
|3 Teaspoon||kosher salt, plus more to taste|
|To Taste||freshly ground black pepper|
|1/4 Cup||garam masala|
|2 Teaspoon||ground turmeric|
|2 Teaspoon||red pepper flakes|
|zest of 1 medium lemon|
|juice of 1 medium lemon|
|1/2 Cup||full-fat plain Greek yogurt|
|2 Tablespoon||unsalted butter|
|1 1/2 Cup||heavy cream|
|1 Cup||chicken stock|
|1/4 Cup||tomato paste|
Pat the chicken thighs dry and season with salt and black pepper.
1 1/2 Pound boneless, skinless chicken thighs
3 Teaspoon kosher salt, plus more to taste
To Taste freshly ground black pepper
In a food processor or blender, combine the shallot, garlic, garam masala, turmeric, fenugreek, salt, red pepper flakes, lemon zest and lemon juice. Blend on high speed until a paste forms. Transfer ¼ cup of the spice mixture to a small bowl, cover, and refrigerate until ready to use.
8 Clove garlic
1/4 Cup garam masala
2 Teaspoon ground turmeric
3 Teaspoon fenugreek
2 Teaspoon red pepper flakes
zest of 1 medium lemon
juice of 1 medium lemon
Transfer the remaining spice mixture to a large bowl and add the yogurt. Stir well to combine. Add the chicken thighs and turn to coat completely. Cover with plastic wrap and refrigerate for at least 3 hours.
1/2 Cup full-fat plain Greek yogurt
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
Remove the chicken thighs from the refrigerator and wipe off the excess marinade.
Arrange the chicken directly on the grill grates. Insert the probe horizontally into the thickest part of a thigh. Close the lid and cook, turning halfway through, until the internal temperature reaches 165℉, about 30 minutes.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
Meanwhile, add the butter and reserved spice mixture to a medium saucepan over high heat on the induction burner. Cook until fragrant. Add the heavy cream, chicken stock, and tomato paste and continue to cook, stirring occasionally, until the sauce thickens.
2 Tablespoon unsalted butter
1 1/2 Cup heavy cream
1 Cup chicken stock
1/4 Cup tomato paste
Transfer the chicken thighs to a cutting board and roughly chop, then immediately transfer to the sauce and stir to coat. Reduce the induction burner heat level to medium and cook for 10 minutes, or until the sauce reaches your desired consistency.
Serve the chicken over cooked rice. Enjoy!
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