Steps

• Step 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 ground cumin

  • 2 Teaspoon ground chile

• Step 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

• Step 3

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

  450 ˚F / 232 ˚C

• Step 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 Salt

• Step 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.

  Ingredients

  • 1/4 Cup tomato paste

  • 1 Can (28 oz) crushed tomatoes

• Step 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.

  00:02

  450 ˚F / 232 ˚C

• Step 7

  Remove and set aside.

• Step 8

  Reduce Traeger temperature to 350℉.

  350 ˚F / 177 ˚C

• Step 9

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

  Ingredients

  • 2 Cup heavy whipping cream

• Step 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.

  00:40

  350 ˚F / 177 ˚C

• Step 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

• Step 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