Smoked Chicken Vindaloo

Name: Geräuchertes Hähnchen Vindaloo
Total time: 5 h
Ingredients: 30 ml Rotweinessig; 12 g Kashmiri-Chilipulver; 6 g Kreuzkümmel gemahlen; 5 g Korianderpulver; 4 g Schwarzer Pfeffer gemahlen; 6 g Knoblauchpulver; 4 g Senfsamen gemahlen; 20 g Speisesalz

SmokingPoultryHot SmokingHard5-7 hrs75-77 °C120-135 °COak + Cherry

Fiery-hot Vindaloo chicken, hot smoked for complex depth of flavour. The Portuguese-Goan spice blend with chilli, vinegar and spices gains a new dimension from the smoke. Not for the faint-hearted – this recipe is for heat enthusiasts.

Ingredients(for 1 kg)

Red wine vinegar30 ml

Kashmiri chilli powder12 g

Ground cumin6 g

Coriander powder5 g

Ground black pepper4 g

Garlic powder6 g

Ground mustard seeds4 g

Table salt20 g

Instructions

Preparing the Vindaloo paste

15 minutes + 24 hours marinating

Mix all spices with red wine vinegar and salt into a thick paste. Thoroughly rub the chicken pieces, cover and marinate in the fridge for 24 hours. The longer the marinating time, the more intense the flavour.

Preparation and preheating

30 minutes

Remove chicken from the fridge, bring to room temperature and pat off excess marinade. Preheat smoker to 120-135 °C with oak and cherry wood.

Smoking

5-7 hours

Smoke chicken pieces indirectly at 120-135 °C. Aim for a core temperature of 75-77 °C. Add oak wood chips every 90 minutes. The pieces should develop a deep brown-red outer colour and a slightly spicy smoke crust.

Resting

10 minutes

Let the finished chicken pieces rest for 10 minutes. Serve with raita (yoghurt dip) to temper the heat. Fresh mango chutney pairs excellently with this dish.

Pro Tip

The wine vinegar in the marinade acts as a natural meat tenderiser and flavour enhancer. Oak wood produces a strong, intense smoke that can compete and harmonise with the bold Vindaloo seasoning.

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