Steps

• 1

  Pat the chicken thighs dry and season with salt and black pepper.

• 2

  In a food processor or blender, combine the shallot, garlic, garam masala, turmeric, fenugreek, salt, red pepper flakes, lemon zest and lemon juice. Blend on high speed until a paste forms. Transfer ¼ cup of the spice mixture to a small bowl, cover, and refrigerate until ready to use.

• 3

  Transfer the remaining spice mixture to a large bowl and add the yogurt. Stir well to combine. Add the chicken thighs and turn to coat completely. Cover with plastic wrap and refrigerate for at least 3 hours.

• 4

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 5

  Remove the chicken thighs from the refrigerator and wipe off the excess marinade.

• 6

  Arrange the chicken directly on the grill grates. Insert the probe horizontally into the thickest part of a thigh. Close the lid and cook, turning halfway through, until the internal temperature reaches 165℉, about 30 minutes.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• 7

  Meanwhile, add the butter and reserved spice mixture to a medium saucepan over high heat on the induction burner. Cook until fragrant. Add the heavy cream, chicken stock, and tomato paste and continue to cook, stirring occasionally, until the sauce thickens.

• 8

  Transfer the chicken thighs to a cutting board and roughly chop, then immediately transfer to the sauce and stir to coat. Reduce the induction burner heat level to medium and cook for 10 minutes, or until the sauce reaches your desired consistency.

• 9

  Serve the chicken over cooked rice. Enjoy!