Grilled Chicken Tikka Masala

Serves 4 – 6

For The Marinade

2 1/2 pounds boneless skinless chicken breasts, cut into cubes
1 cup full fat yoghurt
6 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon chilli powder
1/2 tablespoon sea salt

For The Sauce

3 tablespoons grapeseed (or neutral) oil
1 large onion, diced
2 tablespoons minced ginger
8 garlic cloves, minced
1/4 cup minced cilantro stems
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons smoked paprika
3 teaspoons garam masala
2 tablespoons tomato paste
4 cups tomato sauce (passata)
2 cups chicken stock
1 cup heavy cream
1/4 cup cilantro leaves, to garnish
Sliced chilies, to garnish
Rice and naan, to serve

In a bowl, combine the chicken, yoghurt, ginger, garlic, lemon juice, spices, and salt, mix well, then marinade in the fridge for as long as you can stand it (at least 1 hour).

Preheat your Traeger Grill to 450 (or 500) degrees F and get that smoke rolling.

Heat a large pot over medium heat and add the oil. When the oil is shimmering, add the onion, ginger, garlic, and cilantro stems, season with salt, and cook until translucent, about 5 minutes. Add the spices and tomato paste, and cook for 2 minutes, stirring. Add the tomato sauce, stock, a pinch of salt, and bring to a simmer. Cook for 10 minutes. Blend, then add cream and season with salt to taste.

Thread the chicken onto pre-soaked skewers, then place on the grill and cook until charred and golden on the outside, and cooked through on the inside. Remove the chicken from the skewers, place in the sauce, and heat over low for 5 minutes, to let those flavours get to know each other.

Plate up and serve with rice, naan, cilantro, and sliced chilies if you like it spicy. Delicious!