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Smoked Chicken Tikka Masala

Smoked Chicken Tikka Masala

By Dennis The Prescott

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

Prep Time

30 Minutes

Cook Time

45 Minutes

Pellets

Mesquite

Ingredients

This recipe serves:

4

Units of Measurement:
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

Steps

  • 1

    Prepare the spice mixture by combining the garlic, ginger, and all the spices in a small bowl. Mix well and set aside.

  • 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.

  • 3

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

    450 ˚F / 232 ˚C

  • 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.

  • 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.

  • 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 beautifully golden brown.

    450 ˚F / 232 ˚C

    00:02

  • 7

    Remove and set aside.

  • 8

    Reduce Traeger temperature to 350℉.

    350 ˚F / 177 ˚C

  • 9

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

  • 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 / 177 ˚C

    00:40

  • 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.

  • 12

    Divide the cooked basmati rice onto plates, then top with curry. Garnish with curry lime yogurt, fresh sliced chiles, and cilantro. Enjoy!

My Notes


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