Smoked Chicken Tikka Masala

Dennis The Prescott


Smoked Chicken Tikka Masala

Prep Time

30 Minutes

Cook Time

45 Minutes

Effort

Pellets

Mesquite

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

Ingredients

How many people are you serving?

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 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 sea salt

  • 1/4 Cup tomato paste

  • 1 (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.
    Ingredients
    • 6 Clove garlic, minced

    • 1 inch ginger, finely diced

    • 4 Teaspoon ground turmeric

    • 2 Teaspoon garam masala

    • 2 Teaspoon ground coriander

    • 2 Teaspoon 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.
    Ingredients
    • 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.
    Grill Icon
    Grill450 ˚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.
    Ingredients
    • 3 Tablespoon ghee or clarified butter

    • 1 Medium onion, finely diced

    • 1/4 Cup finely diced cilantro stems

    • 6 cardamom pods, crushed

    • 1 Pinch sea 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.
    Grill Icon
    Grill450 ˚F
    Ingredients
    • 1/4 Cup tomato paste

    • 1 (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.
    Grill Icon
    Grill450 ˚F
  • 7

    Remove and set aside.
  • 8

    Reduce Traeger temperature to 350℉.
    Grill Icon
    Grill350 ˚F
  • 9

    Stir the heavy cream into the sauce mixture, then fold in the chicken.
    Ingredients
    • 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.
    Grill Icon
    Grill350 ˚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.
    Ingredients
    • 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!
    Ingredients
    • cooked basmati rice, for serving

    • 1 red chile, sliced, for garnish

    • 1/2 Cup fresh cilantro, for garnish

Cooking Notes

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