Smoked Tandoori Chicken

inChicken & Poultry Recipes, Double Duty Recipes, Indian Recipes, Recipes, Recipes for Leftovers, Smoked Recipes
  • YIELDS | 6 SERVINGS
  • PREP TIME | 5 MINS PLUS 1-4 HRS MARINATING TIME
  • COOK TIME | 45 MINS

Baked or smoked, this dish is a winner. The Indian spice comes through beautifully in this easy to make version of Tandoori Chicken. Serve with cool cucumber yogurt and warm naan for a complete meal.

Double Duty Recipe: Use leftover chicken to make Tandoori Chicken Salad.

Ingredients

Chicken

  • 3 pounds chicken thighs, skin removed, optional
  • 1 cup plain Greek yogurt
  • 2 tablespoons garam masala powder
  • 2 tablespoons tandoori powder or vindaloo paste
  • 2 tablespoons garlic, crushed
  • 2 tablespoons ghee or butter, melted
  • 2 limes
  • 2 drops red food color, optional
  • Kosher salt and freshly ground pepper to taste

Cucumber Yogurt Sauce

  • 1 cup yogurt
  • 1/4 cup fresh dill
  • 1 medium cucumber, peeled, seeds removed and diced
  • 1 tablespoon lemon juice (about 1/2 a lemon)
  • Small pinch of kosher salt

Instructions

  1. Remove skin from chicken thighs (optional) and make 3 cuts or slices in the meat down to the bone.
  2. In a large bowl, add the plain yogurt.
  3. Add all the spices, garlic, and food coloring, if using, to the yogurt and mix well.
  4. Place the chicken thighs in the yogurt/spice mixture and massage the mixture into the meat.
  5. Cover and refrigerate for 1-4 hours.
  6. Once the chicken is finished marinating, set the oven or smoker to 375°F.
  7. Place the chicken on a foil-lined baking pan that has the melted ghee or butter on it, squirt some lime juice onto each piece of chicken and place in the oven or smoker.

Baking

  1. Leave in oven for 45 minutes and then test it to see if it is done. Chicken should be 165°F.
  2. When temperature reaches 165°F, remove from oven, squirt with more lime, a sprinkle of Kosher salt, a bit of garam masala, and let rest for 10 minutes.

Smoking

  1. Smoke chicken for 40 minutes. Reduce heat to 350°F and smoke for 10-15 minutes more or until chicken reaches 165°F.
  2. Remove from smoker, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala, and let rest for 10 minutes.

Notes

Serve with basmati rice and naan bread (Indian bread).

For smoking, I prefer to use hickory wood chips.