Smoked Butter Chicken for Pellet and Offset Smokers

How to Make Smoked Butter Chicken for Pellet and Offset Smokers

1. 1

   Step 1: Marinate the chicken

   In a large bowl combine yogurt, lemon juice, garam masala and kosher salt. Add the chicken thighs, toss to coat, cover and refrigerate at least 2 hours (up to overnight) so the yogurt tenderizes and flavors penetrate.

   For this step

   • 2 lbBone-in, skinless chicken thighs
   • 1 cupPlain yogurt (for marinade)
   • 2 tbspFresh lemon juice
   • 2 tbspGaram masala
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Preheat smoker and smoke chicken

   Set your pellet smoker or offset smoker to 275°F (135°C) using a mild fruitwood or maple for smoke; preheat until stable. Remove excess marinade, place thighs skin-side up on the grates, and smoke until the internal temperature reaches 155–160°F (68–71°C), about 45–55 minutes depending on size.
3. 3

   Step 3: Make the butter-tomato sauce

   While the chicken smokes, melt the butter in a heavy skillet over medium heat until it foams and begins to brown lightly for a nutty depth. Add the crushed tomatoes and simmer 8–10 minutes to concentrate, then reduce heat and stir in the heavy cream; season to taste with a pinch more salt and a little black pepper if desired.

   For this step

   • 6 tbspUnsalted butter
   • 14 ozCrushed tomatoes (canned)
   • 1/2 cupHeavy cream
   
4. 4

   Step 4: Finish chicken in the sauce

   Transfer smoked chicken into the simmering sauce and spoon sauce over the pieces. Simmer gently 6–8 minutes until the chicken reaches 165°F (74°C) and the flavors meld; this also allows the sauce to pick up smoky notes from the chicken.
   
5. 5

   Step 5: Rest, garnish and serve

   Let the dish rest 5 minutes off heat so juices redistribute, then sprinkle with chopped fresh cilantro. Serve hot over basmati rice or with naan to soak up the rich, smoky butter sauce.

   For this step

   • 1/4 cupFresh cilantro (for garnish)

1. In a large bowl combine yogurt, lemon juice, garam masala and kosher salt. Add the chicken thighs, toss to coat, cover and refrigerate at least 2 hours (up to overnight) so the yogurt tenderizes and flavors penetrate.
2. Set your pellet smoker or offset smoker to 275°F (135°C) using a mild fruitwood or maple for smoke; preheat until stable. Remove excess marinade, place thighs skin-side up on the grates, and smoke until the internal temperature reaches 155–160°F (68–71°C), about 45–55 minutes depending on size.
3. While the chicken smokes, melt the butter in a heavy skillet over medium heat until it foams and begins to brown lightly for a nutty depth. Add the crushed tomatoes and simmer 8–10 minutes to concentrate, then reduce heat and stir in the heavy cream; season to taste with a pinch more salt and a little black pepper if desired.
4. Transfer smoked chicken into the simmering sauce and spoon sauce over the pieces. Simmer gently 6–8 minutes until the chicken reaches 165°F (74°C) and the flavors meld; this also allows the sauce to pick up smoky notes from the chicken.
5. Let the dish rest 5 minutes off heat so juices redistribute, then sprinkle with chopped fresh cilantro. Serve hot over basmati rice or with naan to soak up the rich, smoky butter sauce.