Smoked Tandoori Chicken Recipe – A Classic North Indian Delight
Tandoori Chicken, a beloved North Indian dish, is a spectacular culinary experience that captures the essence of Indian spices and the richness of marinated chicken. Traditionally, this dish is made by marinating chicken in a blend of spices and yogurt, followed by cooking in a tandoor oven. However, for home cooks, grilling the chicken on the stove top and imparting a smoky aroma using a simple technique allows you to achieve that authentic charcoal flavor at home. With this recipe, you can easily recreate the deliciously tender, spiced chicken that will transport your taste buds straight to India.
This Smoked Tandoori Chicken is an excellent appetizer, packed with robust flavors and a smoky, rustic aroma that comes from the traditional charcoal smoking method. The combination of rich Indian spices, yogurt, and the smoky finish make it a perfect dish for any occasion.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Ingredients for Smoked Tandoori Chicken
| Ingredient | Quantity |
|---|---|
| Chicken Thighs | 2 pieces |
| Mustard Oil | 4 tablespoons |
| Ghee (Clarified Butter) | 2 tablespoons |
| Charcoal (for smoking) | 3 small pieces |
| Hung Curd (Greek Yogurt) | ½ cup |
| Ginger Paste | 1 tablespoon |
| Garlic Paste | 1 tablespoon |
| Lemon Juice | 1 tablespoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Chaat Masala Powder | 1 teaspoon |
| Black Salt (Kala Namak) | ¼ teaspoon |
| Salt | As required |
| Mustard Oil (for marination) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fats | 25g |
| Fiber | 2g |
| Sodium | 600mg |
| Cholesterol | 90mg |
Preparation Time: 4 hours (240 minutes)
Cooking Time: 30 minutes
Instructions
-
Prepare the Chicken:
Begin by cleaning and washing the chicken thighs thoroughly. Pat them dry with a paper towel. Using a sharp knife, make 1-inch slits on both sides of the chicken thighs. This will allow the marinade to penetrate deeply, ensuring that the chicken absorbs all the spices and flavors. -
Make the Marinade:
In a large mixing bowl, combine all the ingredients listed under the ‘marination’ section: hung curd (Greek yogurt), ginger paste, garlic paste, lemon juice, garam masala powder, coriander powder, Kashmiri red chili powder, chaat masala powder, black salt, regular salt, and mustard oil. Mix them together to form a smooth, thick paste. -
Marinate the Chicken:
Add the chicken thighs to the marinade and rub the mixture well on all sides of the chicken. Be sure to work the marinade into the slits, as this will help the spices to infuse the chicken more effectively. -
Rest the Chicken:
Once the chicken is well-coated with the marinade, cover the bowl with plastic cling wrap and refrigerate for a minimum of 3-4 hours. For the best flavor, let the chicken marinate overnight. The longer the chicken sits in the marinade, the more it will absorb the spices and become tender. -
Prepare for Smoking:
After marination, it’s time to prepare the smoky flavor. Light a piece of charcoal and let it burn until it’s glowing red. You’ll need to place this in a small bowl or piece of foil. -
Cook the Chicken:
Heat a grill pan or cast iron skillet over medium-high heat. Add the mustard oil and ghee to the pan, letting it melt and coat the bottom. Once the oil is hot, carefully place the marinated chicken thighs on the pan. Cook the chicken for about 5-6 minutes on each side or until the chicken is cooked through, tender, and has a slightly charred exterior. -
Impart the Smoky Aroma:
Once the chicken is almost done, create the smoky effect by placing the small bowl of hot charcoal into the pan with the chicken. Drizzle a little ghee or oil over the hot charcoal, which will cause it to smoke. Cover the pan immediately with a tight-fitting lid to trap the smoke inside, allowing the chicken to absorb the smoky flavor for 5-7 minutes. -
Serve:
After smoking, remove the lid, and take out the bowl with the charcoal. Transfer the tandoori chicken to a serving plate. Garnish with fresh lemon wedges and chopped cilantro, and serve hot with naan or rice.
Tips for Perfect Smoked Tandoori Chicken
- For Extra Tenderness: Marinate the chicken thighs overnight if you have the time. The longer the chicken marinates, the more flavorful and tender it will become.
- Achieving the Best Smoky Flavor: The key to great tandoori chicken is the smoky aroma. If you don’t have a grill or tandoor, using a pan and the charcoal smoking technique works wonderfully to achieve that authentic flavor.
- Alternative Cooking Methods: If you don’t have access to a grill or stovetop, you can bake the chicken at 400°F (200°C) for about 25-30 minutes or until it’s cooked through and has a crispy exterior.
- Use of Yogurt: The hung curd (Greek yogurt) in the marinade not only helps to tenderize the chicken but also provides a creamy, tangy contrast to the spices. Be sure to use thick yogurt for the best results.
Why You’ll Love Smoked Tandoori Chicken
Tandoori Chicken is a timeless dish that celebrates the bold flavors of North India. This recipe is perfect for any occasion, from a weeknight dinner to a special celebration. The chicken comes out incredibly tender with a crispy, flavorful exterior, all thanks to the aromatic blend of Indian spices and the smoky charcoal flavor. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe will impress your guests and family alike.
For a perfect meal, serve the Smoked Tandoori Chicken with a side of warm naan, saffron rice, or a tangy cucumber raita to balance the spices. Enjoy!
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs for this recipe?
A: Yes, you can use chicken breasts, but keep in mind that they may cook faster than thighs and may not be as juicy. Thighs are recommended for their tenderness and ability to hold up to the spices and marination.
Q: Can I make this recipe without the charcoal smoking technique?
A: Yes, while the charcoal smoking adds an authentic flavor, you can skip this step and still enjoy a delicious tandoori chicken by grilling or baking it. The spices and yogurt in the marinade will still make the chicken flavorful.
Q: How do I store leftovers?
A: Leftover tandoori chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or on the stovetop for the best texture.
