Steps

• 1

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

• 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.

• 3

  When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 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.

• 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.

• 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 beautifully golden brown.

  450 ˚F / 232 ˚C

  00:02

• 7

  Remove and set aside.

• 8

  Reduce Traeger temperature to 350℉.

  350 ˚F / 177 ˚C

• 9

  Stir the heavy cream into the sauce mixture, then fold in the chicken.

• 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.

  350 ˚F / 177 ˚C

  00:40

• 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.

• 12

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