By Dennis The Prescott
Dennis The Prescott’s bold Chicken Tikka Masala recipe adds smoky, wood-fired flavor to this classic Indian curry dish.
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|6 Clove||garlic, minced|
|1||inch ginger, finely diced|
|4 Teaspoon||ground turmeric|
|2 Teaspoon||garam masala|
|2 Teaspoon||ground coriander|
|2 Teaspoon||ground cumin|
|2 Teaspoon||ground chile|
|2 Pound||chicken breasts, cut into 1 inch strips|
|1 Tablespoon||kosher salt|
|1 Cup||whole milk yogurt|
|3 Tablespoon||ghee or clarified butter|
|1 Medium||onion, finely diced|
|1/4 Cup||finely diced cilantro stems|
|6||cardamom pods, crushed|
|1/4 Cup||tomato paste|
|1 Can||(28 oz) crushed tomatoes|
|2 Cup||heavy whipping cream|
|1 1/2 Cup||creamy yogurt|
|1 Tablespoon||curry powder|
|1 Tablespoon||fresh squeezed lime juice|
|1 Pinch||Sea salt|
|cooked basmati rice, for serving|
|1||red chile, sliced, for garnish|
|1/2 Cup||fresh cilantro, for garnish|
Prepare the spice mixture by combining the garlic, ginger, and all the spices in a small bowl. Mix well and set aside.
6 Clove garlic, minced
1 inch ginger, finely diced
4 Teaspoon ground turmeric
2 Teaspoon garam masala
2 Teaspoon ground coriander
2 Teaspoon ground cumin
2 Teaspoon ground chile
For the Marinade: In a large bowl, combine the sliced chicken breast, yogurt, 1/2 the spice mixture, and kosher salt. Mix well. Cover with plastic wrap and chill in the fridge overnight for maximum flavor.
2 Pound chicken breasts, cut into 1 inch strips
1 Tablespoon kosher salt
1 Cup whole milk yogurt
When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
For the Sauce: Heat a high-sided, oven-safe pan over medium heat and melt the ghee. Add the onion, cilantro stems, cardamom, and a pinch of salt, and cook until the onion softens, about 5 minutes.
3 Tablespoon ghee or clarified butter
1 Medium onion, finely diced
1/4 Cup finely diced cilantro stems
6 cardamom pods, crushed
1 Pinch Salt
Add the tomato paste and remaining spice mixture and cook for 2 minutes. Pour in the tomatoes and season with another pinch of salt. Bring the sauce to a simmer and cook for about 8 minutes until thickened.
1/4 Cup tomato paste
1 Can (28 oz) crushed tomatoes
While the sauce is cooking, add the marinated chicken pieces to the grill and cook for 2 minutes per side, until just starting to turn beautifully golden brown.
450 ˚F / 232 ˚C
Remove and set aside.
Reduce Traeger temperature to 350℉.
350 ˚F / 177 ˚C
Stir the heavy cream into the sauce mixture, then fold in the chicken.
2 Cup heavy whipping cream
Transfer the curry to the grill and cook, lid closed, for 35 to 40 minutes until the chicken is cooked through and the curry is thickened.
350 ˚F / 177 ˚C
For the Curry Lime Yogurt: While the chicken curry is on the grill, combine creamy yogurt, curry powder, lime juice, and sea salt in a small bowl and mix well. Chill in the refrigerator until ready to serve.
1 1/2 Cup creamy yogurt
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
1 Pinch Sea salt
Divide the cooked basmati rice onto plates, then top with curry. Garnish with curry lime yogurt, fresh sliced chiles, and cilantro. Enjoy!
cooked basmati rice, for serving
1 red chile, sliced, for garnish
1/2 Cup fresh cilantro, for garnish
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