Chicken Tikka Masala (Kamado)

Ingredienser

FOR THE CHICKEN:

½ tsp salt

½ tsp ground cumin

½ tsp ground coriander

½ tsp cayenne pepper1

½ tsp paprika

½ tsp turmeric

½ tsp garam masala

2 lb. boneless skinless chicken breasts, cut into 1” cubes

1 C whole milk plain yogurt (a thick variety like Greek yogurt is best)

1 Tbsp minced or grated fresh ginger

2 Tbsp finely chopped fresh cilantro stems

2 medium garlic cloves, minced

FOR THE MASALA SAUCE:

3 Tbsp butter or vegetable oil

1 medium onion, minced

1 Tbsp garam masala

1 Tbsp tomato paste

2 medium garlic cloves, minced

2 tsp minced or freshly grated ginger

1 serrano chile, minced (remove seeds and ribs for less heat)

1 28-oz can of crushed plain tomatoes

2 tsp sugar

½ tsp salt

2/3 C cream

¼ C fresh chopped cilantro, plus more for garnish

Vejledning

Marinate the chicken:

Mince the aromatics: cilantro stems, ginger, and garlic.

Mix the yogurt with the spices, salt, ginger, and garlic together in a large bowl.

Add the chicken pieces and stir gently to fully coat the chicken.

Cover and place in the refrigerator for 1 hour or more.

Set up the kamado:

Fill the basket half way, with charcoal to one side. light the charcoal.

Place a single grate in the lowest position, directly over the coals. Place a single deflector over the grate.

Install the accessory rack in the highest position, and insert the dutch oven.

Bring the kamado up to 250f and stabilize, for the curry.

Prepare the sauce:

Heat the butter over medium heat in the

Dutch oven.

Add the onion to the butter and cook, stirring frequently, until the onion begins to brown, about 10 minutes.

Add the garam masala, tomato paste, ginger, serrano, and garlic and cook, stirring, until very fragrant, about 45—60 seconds.

Add the crushed tomatoes and stir everything to combine. Be sure to scrape up and nice brown bits from the bottom of the pan.

Simmer for about 30 minutes, stirring from time to time. Now is a good time to prepare the rice.

Once the sauce has simmered, add the cream and stir to combine. Return to a simmer, remove from heat and cover the pot until the chicken is done cooking.

Cook the chicken:

Remove the deflector. Open the vents fully on the kamado, and bring the temp up to about 500f. If you haven't already, insert the second grate so that you have an indirect zone.

Grill the chicken over direct heat until it’s internal temperature reaches 165°F (175°F for thighs). You're looking for blackened spots, but move to indirect if it starts to burn.

Combine and serve:

Chop the chicken and add to the sauce. Add the chopped cilantro and stir to combine.

Serve over fragrant basmati rice with warmed flatbreads and garnish everything with more cilantro.

Notater

Better when made with leftover tandoori chicken (breasts X3).

Used half and half instead of heavy cream.