Smoked Chicken Tikka Masala

Name: Geräuchertes Hähnchen Tikka Masala
Total time: 6 h
Ingredients: 150 g Vollfettjoghurt; 12 g Garam Masala; 10 g Tandoori-Gewürzmischung; 5 g Knoblauchpulver; 5 g Ingwerpulver; 8 g Paprikapulver edelsüß; 18 g Speisesalz; 20 ml Pflanzenöl

MarinadePoultryHot SmokingMedium6-8 hrs75-77 °C120-140 °CCherry + Apple

An Indian-inspired smoked chicken with intense Tikka Masala seasoning. The combination of yoghurt marinade and aromatic spices creates a deep smoky flavour. Perfect for an exotic BBQ experience.

Ingredients(for 1 kg)

Full-fat yoghurt150 g

Garam Masala12 g

Tandoori spice blend10 g

Garlic powder5 g

Ginger powder5 g

Sweet paprika powder8 g

Table salt18 g

Vegetable oil20 ml

Instructions

Preparation

20 minutes + 12 hours marinating

Mix all spices with yoghurt and oil into a smooth marinade. Rub the chicken thoroughly, including under the skin. Cover and marinate in the fridge.

Preheating

30 minutes

Preheat the smoker to 120-140 °C. Soak cherry and apple wood chips for 30 minutes and place on the embers or in the smoker box.

Smoking

6-8 hours

Smoke the chicken indirectly until a core temperature of 75-77 °C is reached. Add wood chips every 90 minutes. The skin surface should be deep red-orange and slightly crispy.

Resting

10-15 minutes

Loosely wrap the finished chicken in aluminium foil and let it rest for 10-15 minutes before carving so the juices can redistribute.

Pro Tip

Cherry wood enhances the reddish colour of the Tikka crust and harmonises beautifully with the warm spices. A brief initial smoke at high temperature sets the marinade.

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