Tandoori Pork
Pork chops or shoulder are marinated in a classic tandoori yogurt marinade with garam masala, turmeric, and chili, then hot smoked. Smoking replaces the traditional tandoor oven and adds an extra smoke dimension. The yogurt base ensures a tender texture and beautiful browning.
Ingredients(for 1 kg)
Instructions
Mix marinade & marinate
10 min + 8–24 hoursMix yogurt with salt, garam masala, Kashmiri chili, turmeric, garlic, and ginger. Score pork deeply, work in marinade, and marinate covered at 4 °C in the fridge for 8-24 hours.
Preparation
30 minutesRemove meat from marinade, carefully scrape off excess yogurt, and let dry on a rack at room temperature for 30 minutes. Preheat smoker to 130-145 °C with beech and cherry wood.
Smoking
3–5 hoursPlace meat in the preheated smoker and smoke until internal temperature reaches 70-74 °C. The higher smoking temperature ensures the typical tandoori browning. Avoid opening too frequently to maintain stable temperature.
Resting & Serving
10–15 minutesRemove meat from smoker and rest for 10-15 minutes. Drizzle with freshly squeezed lemon juice, slice, and serve with fresh mint, red onion rings, and naan bread.
Pro Tip
Pat the yogurt slightly with paper towels before scraping – this prevents yogurt from dripping in the smoker and creating bitter flavors.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.