Smoked Chicken Korma

Name: Geräuchertes Hähnchen Korma
Total time: 4 h
Ingredients: 100 g Vollfettjoghurt; 40 g Cashewmus; 8 g Garam Masala; 3 g Kardamom gemahlen; 5 g Korianderpulver; 3 g Kurkuma; 4 g Knoblauchpulver; 17 g Speisesalz

MarinadePoultryHot SmokingEasy4-5 hrs75-77 °C110-125 °CApple + Plum

Mild, aromatic Korma chicken with a nutty cashew spice marinade, gently hot smoked. The creamy-nutty seasoning harmonises perfectly with a fine, mild fruit wood smoke. Ideal for those who love Indian flavours but prefer mild heat.

Ingredients(for 1 kg)

Full-fat yoghurt100 g

Cashew butter40 g

Garam Masala8 g

Ground cardamom3 g

Coriander powder5 g

Turmeric3 g

Garlic powder4 g

Table salt17 g

Instructions

Marinade and preparation

15 minutes + 8-12 hours marinating

Mix cashew butter, yoghurt and all spices into a creamy, even marinade. Rub the chicken thoroughly, reaching under the skin as well. Marinate covered in the fridge for 8-12 hours.

Setting up the smoker

30 minutes

Set smoker to a low temperature of 110-125 °C. Mix, soak and prepare apple and plum wood chips. Take the chicken out of the fridge 30 minutes before smoking.

Gentle smoking

4-5 hours

Smoke the chicken indirectly and gently at 110-125 °C. Target a core temperature of 75-77 °C. Carefully add wood chips every 90-120 minutes. A golden-yellow, creamy outer colour is the sign of the finished Korma crust.

Resting and plating

10-15 minutes

Loosely cover the chicken and let it rest for 10-15 minutes. Serve with saffron rice, toasted almonds and fresh coriander for a complete Indian experience.

Pro Tip

Low smoking temperatures (110-125 °C) preserve the delicate cashew and dairy flavours in the marinade. Plum wood produces a sweet-fruity smoke that ideally complements the mild Korma seasoning without overpowering it.

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