Tandoori Chicken Drumsticks

Name: Tandoori Hähnchenkeulen
Total time: 3 h
Ingredients: 200 g Vollfetter Joghurt; 25 g Tandoori-Gewürzmischung; 10 g Knoblauch, gepresst; 10 g Ingwer, gerieben; 20 ml Zitronensaft; 15 g Speisesalz; 15 ml Speiseöl

MarinadePoultryHot SmokingEasy3-4 hrs82-85 °C120-140 °CCherry + Apple

Spicy chicken drumsticks in an aromatic tandoori marinade made from yogurt and Indian spices. The hot smoke gives the poultry an intense smoky note that harmonizes perfectly with the warm spices. A classic of Indian cuisine, reinterpreted with smoker technique.

Ingredients(for 1 kg)

Full-fat yogurt200 g

Tandoori spice mix25 g

Garlic, pressed10 g

Ginger, grated10 g

Lemon juice20 ml

Table salt15 g

Cooking oil15 ml

Instructions

Preparation

20 minutes + 8-12 hours marinating time

Wash chicken drumsticks, pat dry and score deeply several times. Mix all ingredients into a homogeneous marinade. Turn drumsticks completely in the marinade and marinate covered in the refrigerator for at least 8 hours.

Preheating

30 minutes

Preheat smoker to 120-140 °C. Soak cherry and apple wood chips in water for 30 minutes. Remove drumsticks from refrigerator and bring to room temperature. Lightly scrape off excess marinade.

Smoking

2.5-3.5 hours

Add soaked wood chips to the embers. Place chicken drumsticks on the grate and smoke at 120-140 °C until a core temperature of 82-85 °C is reached. Turn once after 1.5 hours.

Resting

10 minutes

Remove chicken drumsticks from smoker and let rest loosely covered for 10 minutes. This allows for even distribution of meat juices. Serve with fresh coriander and lime wedges.

Pro Tip

Score the chicken drumsticks deeply before marinating so the spices can penetrate the meat better. Use full-fat yogurt for better marinade adhesion.

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