Indian cuisine is full of taste. So is this delicious Indian version of Curry. Smoky Chicken Tikka Massala prepared on the Kamado Joe for an extra smoky touch.
By marinating in the yoghurt, the structure of the chicken is gradually broken down resulting in a tender piece of chicken. Although it sounds strange it is worthwhile to marinate the chicken in the yoghurt flavoured with turmeric, garlic, ginger, garam massala, coriander and cumin. For the marinade, follow the proportions given in the list of ingredients.
Butterfly the chicken and gently loosen the skin along the breast side, and thighs on one side.
Mix well in a large bowl and rub the chicken thoroughly with it both on and under the skin, top and bottom and place covered to the side in the refrigerator for 6-12 hours.
Prepare your BBQ for an indirect session at medium temperature (+-150-200°C) and add a cube of smoking wood in between the coals for a delicious smoky touch.
As soon as the smoke coming out of your BBQ looks thin and bluish, place the chickens on the BBQ and let them smoke until you reach a core temperature of 74°C. This will take about 1 hour depending on the dome temperature. Meanwhile you can prepare the Tikka Massala sauce.