Smoked Chicken Butter Chicken

Name: Geräuchertes Hähnchen Butter Chicken
Total time: 5 h
Ingredients: 40 g Ghee (geklärte Butter); 30 g Tomatenmark; 10 g Garam Masala; 4 g Kurkuma; 6 g Korianderpulver; 10 g Knoblauch (frisch, gepresst); 18 g Speisesalz; 6 g Paprikapulver geräuchert

MarinadePoultryHot SmokingMedium5-7 hrs75-77 °C115-130 °CApple + Alder

Tender chicken with a creamy butter-tomato spice marinade, hot smoked for an irresistible smoky note. The mild heat and rich aromatics make this recipe an absolute highlight. The wood gives the classic Murgh Makhani a new depth.

Ingredients(for 1 kg)

Ghee (clarified butter)40 g

Tomato paste30 g

Garam Masala10 g

Turmeric4 g

Coriander powder6 g

Garlic (fresh, pressed)10 g

Table salt18 g

Smoked paprika powder6 g

Instructions

Preparing the marinade

15 minutes

Gently melt ghee and mix with tomato paste, all spices, garlic and salt into a homogeneous paste. Rub the chicken completely and refrigerate covered for at least 8 hours.

Preparing the smoker

30 minutes

Set the smoker to 115-130 °C. Mix and soak apple and alder wood chips. Take the chicken out of the fridge in time and bring to room temperature.

Smoking

5-7 hours

Smoke the chicken indirectly. Add fresh wood chips every 60-90 minutes. Aim for a core temperature of 75-77 °C. The ghee marinade forms a bright orange-red, slightly glossy crust.

Resting and serving

10 minutes

Let the chicken rest covered for 10 minutes. Serve with fresh naan or basmati rice and a yoghurt dip made with fresh herbs.

Pro Tip

Clarified butter (ghee) in the marinade prevents burning of milk proteins at high temperatures and imparts a nutty flavour. Alder wood produces a mild, sweet smoke that perfectly complements the creamy seasoning.

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