Smoked Chicken Tikka
Indian-spiced chicken thighs with yogurt marinade.
Jump to RecipeChicken tikka is one of India's most beloved dishes, and smoking it adds another layer of complexity to the already incredible yogurt-and-spice marinade. The tandoori-style spices create a beautiful color and flavor, while the smoke does what charcoal would do in a traditional tandoor oven.
Perfect for Indian food nights at home, adventurous dinner parties, or when you're craving something different from typical BBQ. These are crowd-pleasers that work for casual gatherings and dinner parties alike. The exotic flavors always impress.
Serve over basmati rice with warm naan bread for scooping up every last bit. Raita (yogurt cucumber sauce) provides cooling contrast, while onion salad with lime adds brightness. For a full spread, include dal, samosas, and mango chutney. Serve with Indian beer or a mango lassi.
Adjust the chili powder based on your heat preference - Kashmiri chili gives color without too much heat. Try adding garam masala for more warming spices, or include fenugreek leaves for authentic flavor. Some recipes call for food coloring to achieve that bright red tandoori look.
The yogurt marinade does double duty - it tenderizes the chicken and helps the spices adhere while creating a slight crust during smoking. Marinate for at least 6 hours, preferably overnight. The chicken should have charred spots for authentic tandoori flavor - don't be afraid of a little char.
Ingredients
Instructions
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1
Mix yogurt with all spices, garlic, and ginger. Try Plowboys Yardbird Rub for extra flavor.
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2
Cut slits in chicken thighs.
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3
Coat chicken thoroughly with marinade.
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4
Marinate 4-24 hours.
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5
Remove from marinade, shake off excess.
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6
Smoke at 275°F for 2-2. 5 hours.
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7
Chicken is done when internal temp reaches 175°F. Use an instant-read thermometer for accuracy.
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8
Char edges on hot grill if desired.
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9
Garnish with cilantro.
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10
Serve with naan and raita.