Smoked Skillet Tandoori Chicken with Yogurt Marinade
Yogurt marinated chicken seared in a cast iron skillet and finished over smoke for tandoori style flavor.
Equipment
- Large cast iron skillet
- Large heatproof bowl with lid or foil
- Small metal bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup plain whole milk yogurt
- 2 lemons 1 juiced for the marinade and 1 cut into wedges
- ½ tsp red chili powder or cayenne pepper
- ½ tsp red pepper flakes
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp kosher salt
- 1 ½ tsp smoked paprika
- 2 tbsp tandoori seasoning
- 6 bone in skinless chicken thighs or legs about 3 lb total
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 small pieces smoking wood chips or 1 small chunk of untreated charcoal
- 1 tbsp vegetable oil for lighting the smoking chips
- 1 red onion thinly sliced, for serving
- ½ cup fresh cilantro roughly chopped, for serving
Instructions
Cooking
- Marinate. Combine the yogurt, lemon juice, spices, garlic, ginger, and salt, then rub it into scored chicken and rest 30 minutes.
- Brown. Sear the chicken in hot butter and olive oil in batches until golden and charred in spots.
- Finish cooking. Cover the skillet over lower heat until the chicken reaches 165 degrees F.
- Smoke. Put the chicken in a heatproof bowl with a small bowl of lit smoking chips in the center and cover for a few minutes.
- Serve. Top with red onion, cilantro, and lemon wedges alongside naan or rice.
Notes
Substitutions: Use a mix of garam masala, chili powder, and smoked paprika if you have no tandoori seasoning.
Tips: Keep a lid nearby and ventilate the kitchen while smoking.
Storage: Refrigerate for up to 3 days.