Smoked Chicken Tikka

Name: Chicken Tikka geräuchert
Total time: 12 h
Ingredients: 150 g Vollfettjoghurt; 12 g Garam Masala; 10 g Paprikapulver (geräuchert); 6 g Kreuzkümmel (gemahlen); 4 g Kurkuma; 10 g Knoblauch (gepresst); 8 g Ingwer (frisch gerieben); 18 g Speisesalz

MarinadePoultryHot SmokingEasy12-14 hrs (incl. marinating time)74-76 °C120-140 °CApple + Cherry

Classic Indian tikka spice profile meets smoker smoke. The chicken is marinated overnight in a yogurt-spice marinade and then hot-smoked. Results in juicy, aromatic and spicy meat pieces with a slightly smoky note.

Ingredients(for 1 kg)

Full-fat yogurt150 g

Garam masala12 g

Smoked paprika powder10 g

Ground cumin6 g

Turmeric4 g

Garlic (pressed)10 g

Fresh ginger (grated)8 g

Table salt18 g

Instructions

Prepare marinade

15 minutes

Mix all ingredients well in a bowl. Score the chicken (approx. 2 cm deep cuts) so the marinade can penetrate deeply. Fully coat the meat with the marinade.

Marinating

8-12 hours

Marinate covered in the refrigerator. At least 8 hours, ideally overnight. Remove from the refrigerator one hour before smoking and bring to room temperature.

Hot smoking

1.5-2 hours

Preheat smoker to 120-140 °C. Scrape excess marinade from meat. Place chicken pieces on the grate and smoke with apple and cherry wood until a core temperature of 74-76 °C is reached.

Resting

10 minutes

Remove chicken from smoker, cover loosely with aluminum foil and let rest for 10 minutes so the juices distribute evenly.

Pro Tip

Place a piece of glowing charcoal in a metal bowl, pour some ghee over it and place it under the chicken pieces just before serving – this gives the authentic tandoor smoky flavor.

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