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Smoked Chicken Tikka Masala

30

45

Mesquite

Dennis The Prescott’s bold Chicken Tikka Masala recipe adds smoky, wood-fired flavor to this classic Indian curry dish.

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Spice Mixture

  • 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

Marinade

  • 2 Pound chicken breasts, cut into 1 inch strips

  • 1 Tablespoon Kosher salt

  • 1 Cup whole milk yogurt

Sauce

  • 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

  • 1/4 Cup tomato paste

  • 1 Can (28 oz) crushed tomatoes

  • 2 Cup heavy whipping cream

Curry Lime Yogurt

  • 1 1/2 Cup creamy yogurt

  • 1 Tablespoon curry powder

  • 1 Tablespoon fresh squeezed lime juice

  • 1 Pinch Sea salt

main

  • cooked basmati rice, for serving

  • 1 red chile, sliced, for garnish

  • 1/2 Cup fresh cilantro, for garnish

  • 1

    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

  • 2

    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

  • 3

    When ready to cook, set Traeger temperature 450°F and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 4

    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

  • 5

    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

  • 6

    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 to beautifully golden brown.

    : 450 ˚F

  • 7

    Remove and set aside.

  • 8

    Reduce Traeger temperature to 350℉.

    : 350 ˚F

  • 9

    Stir the heavy cream into the sauce mixture, then fold in the chicken.

    • 2 Cup heavy whipping cream

  • 10

    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

  • 11

    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

  • 12

    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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