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Smoked Chicken Tikka Masala by Dennis the Prescott

Difficulty 3/5
|
Prep time 30 mins

Cook time 45 mins
|
Serves 4-6

Hardwood Mesquite

We’re taking Dennis The Prescott’s bold Chicken Tikka Masala recipe and adding in smoky, wood-fired flavor to this classic Indian curry dish.

Ingredients

Marinade

6 garlic cloves, minced

1 thumb-sized knob of ginger, finely diced

4 tsp ground turmeric

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground chili

1 1/2 cups whole milk yoghurt

1 tbsp kosher salt

2 lb chicken breasts, cut into 1-inch strips

Tikka Masala Sauce

3 tbsp ghee or clarified butter

1 medium onion, finely diced

finely diced cilantro stems 1/4 cup

tomato paste 1/4 cup

6 cardamom pods, crushed

1 (28 oz) can crushed tomatoes

2 cups heavy whipping cream

1-2 sliced fresh chilies, for garnish

1/2 cup fresh cilantro, for garnish

1 cup creamy yogurt

Cooked basmati rice, to serve

Preparation

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

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 marinated chicken perfection.

When ready to cook, set the temperature to High and preheat with the lid closed for 15 minutes.

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. 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.

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. Remove and set aside.

Reduce grill heat to 350℉. Stir the cream into the sauce mixture, then fold in the chicken. 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 thick and glorious.

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

*Cook times will vary depending on set and ambient temperatures.

Click to learn more about Pro Team member Chef Dennis The Prescott and check out more of his recipes and photos on his Instagram @DennisThePrescott.

Access this, and over a thousand other Traeger recipes on the Traeger App. 

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