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Smoky chicken tikka Massala

Smoked Chicken Tikka Massala

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.

Course Main Course
Cuisine asian, Indian
Keyword bbq classic, british, chicken, dojoe, from scratch, homemade, indian, Kamado Joe, masala, recipoe, smoked, Tikka
Prep Time 15 minutes
Cook Time 1 hour
Marinating 6 hours
Total Time 7 hours 15 minutes


  • 2 chickens or 8 chicken thighs butterflies
  • 1 handful of almond flakes
  • Coriander petals for dressing


  • 500 ml full yoghurt
  • 6 garlic cloves finely grated
  • 4 tsp finely grated peeled ginger
  • 4 tsp ground turmeric
  • 4 tsp garam masala see below
  • 2 tsp of ground coriander
  • 2 tsp ground cumin
  • 2 tbsp salt

For the sauce

  • 3 tbsp ghee (clarified butter) or vegetable oil
  • 4 tsp Garam massala or more to taste
  • 2 red onions thinly sliced
  • 2 pcs. Crushed garlic
  • 1 inch grated ginger
  • 60 gr. Massaman curry or tomato puree
  • 1 tsp ground chili flakes
  • 4 . Whole peeled San Marzano tomatoes like San Marzano
  • 350 ml full cream
  • 2 plants chopped coriander plus twigs for the garnish
  • Steamed basmati rice to serve

Garam masala recipe according to feastingathome

  • 4 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 4 tsp ground cardamom
  • 3 tsp ground cinnamon
  • 2 tsp ground pepper
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 0.5 tl cayenne pepper optional


Homemade Garam Massala

  1. This recipe is based on the delicious spicy spice mix that characterizes this dish. It is therefore worthwhile to make your own Garam massala by chopping and mixing the ingredients mentioned above. This spice mix is perfect to keep for several weeks to months.

Chicken marinade

  1. 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.

  2. Butterfly the chicken and gently loosen the skin along the breast side, and thighs on one side.

  3. 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.

Smoking the chicken

  1. 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.

  2. 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.

Tikka Massala sauce

  1. Heat ghee (or clarified butter) in a deep pan over medium heat and add the finely chopped onion together with 1 inch of grated ginger and 2 cloves of crushed garlic. Leave to fry together with the Garam Massala to release their flavor.
  2. Stir regularly and add the Massaman curry (or tomato concentrate) as soon as the onion has fried. In this step it is important to look and smell well. Fry this mass until the tomato colours dark and develops a full caramelized scent. This takes 5 to 10 minutes. Let it cook for a few more minutes while stirring regularly.
  3. Add the tomatoes with juice and crush them with your hands as you add them. Bring gently to the boil. Then lower the heat and let it simmer until the sauce thickens (+-10 minutes).
  4. Add cream and chopped coriander. Leave to simmer gently for 30 minutes to 1 hour. Stir regularly.

Cut the chicken into bite-sized pieces and add them to the sauce. Serve with rice, fried almond flakes, freshly chopped coriander and freshly squeezed lime to taste. Enjoy your meal!