# Smoked Butter Chicken for Pellet and Offset Smokers > A smoky twist on classic butter chicken that finishes with a rich tomato-butter cream sauce. Designed for pellet and offset smokers, it layers gentle smoke with warming Indian spices for an impressive weeknight or weekend dinner. Canonical URL: https://www.topshelf.recipes/recipes/smoked-butter-chicken-pellet-offset-smoker ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This smoked butter chicken takes the familiar comforts of Indian butter chicken and turns them toward wood smoke and browned butter for a richer, deeper flavor profile. Bone-in thighs are the star: the yogurt marinade loosens the fibers so the meat stays silky while a gentle smoke layer—best with apple, cherry, or maple—adds a sweet, savory backdrop instead of competing with the warm garam masala and tomato cream sauce. Browning the butter before adding tomatoes gives a nutty complexity that an ordinary soffritto would not provide, and finishing the gently smoked thighs in the sauce lets the liquids carry smoke into the crevices of the meat for a uniquely integrated result. This version is built for cooks who like low-and-slow flavor without extra fuss: a modest smoker temperature, a short smoke to 155–160°F, and a finish in a luscious sauce to bring the chicken up to safe doneness without drying it out. It’s ideal for weekend gatherings where you want something showy but achievable, or a weekday night when you crave something indulgent that also scales easily. Pick mild fruitwood if you want a subtle kiss of smoke, and leave the heavy hickory or mesquite out unless you want a pronounced barbecue tone. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 75 minutes - Total Time: 105 minutes - Servings: 12 - Difficulty: Medium - Category: Dinner ## Ingredients ### Marinate the chicken - 2 lb Bone-in, skinless chicken thighs - 1 cup Plain yogurt (for marinade) - 2 tbsp Fresh lemon juice - 2 tbsp Garam masala - 1 1/2 tsp Kosher salt ### Make the butter-tomato sauce - 6 tbsp Unsalted butter - 14 oz Crushed tomatoes (canned) - 1/2 cup Heavy cream ### Rest, garnish and serve - 1/4 cup Fresh cilantro (for garnish) ## Ingredient Guide ### Garam masala Garam masala is a warm, aromatic spice blend from South Asia (especially North India) made from toasted ground spices such as cumin, coriander, cardamom, cinnamon, cloves and sometimes nutmeg. It smells sweet-spicy and earthy rather than hot; it adds depth and warmth to curries and marinades. You can find it in the spice aisle of well-stocked supermarkets, Indian/ethnic grocers, or make a quick substitute by mixing ground cumin and coriander with a pinch of ground cardamom, cinnamon and cloves (or use curry powder in a pinch). ## Instructions ### 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. ### 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. 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (3 oz thigh): - Calories: 379 kcal - Protein: 15.4 g - Carbohydrates: 16.5 g - Fat: 27.9 g - Saturated Fat: 10.5 g - Trans Fat: 1.1 g - Fiber: 0.2 g - Sugar: 3.1 g - Added Sugars: 0 g - Cholesterol: 98 mg - Sodium: 924 mg - Potassium: 358 mg - Calcium: 91 mg - Iron: 1.5 mg - Vitamin D: 0.4 mcg ## Tips ### Pat excess marinade Wipe off large clumps of yogurt before smoking to avoid soggy steam and to let the smoke contact the meat surface more effectively. ### Use an instant-read Probe the thickest part of the thigh near the bone to accurately hit 155–160°F before sauce finishing and 165°F for final doneness. ### Brown butter carefully Swirl the butter in a warm pan and watch closely—once it smells nutty and the solids turn golden, remove from high heat to avoid burning and bitterness. ### Stabilize smoker temp Open the smoker as little as possible and use a water pan in an offset smoker to smooth temperature swings for consistent smoke absorption. ### Finish gently in sauce Simmer on low so the sauce warms the inside of the thighs slowly to 165°F; high heat will tighten proteins and dry the meat. ## Variations and Substitutions ### Boneless thigh shortcut Use boneless, skinless thighs and smoke for a shorter time (about 25–35 minutes) before finishing in the sauce; watch their internal temp closely since they cook faster. ### Paneer or tofu version For a vegetarian take, press and smoke thick slabs of paneer or extra-firm tofu briefly, then simmer them in the same butter-tomato cream sauce until warmed through. ### Dairy-free swap Replace butter with vegan butter and heavy cream with full-fat canned coconut milk for a dairy-free adaptation, and brown the vegan butter gently for flavor. ### Turn up the heat Add 1–2 tablespoons of tomato-based chili paste or a diced green chile to the sauce for a spicier finish without altering the smoky character. ### Herby citrus twist Stir in a tablespoon of chopped fenugreek leaves (kasuri methi) and a squeeze of lemon at the end to lift the sauce and add classic butter chicken aromatics. ## Notes This recipe shines at backyard gatherings when you want something familiar with bold smoky depth — pellet and offset smokers both give it a beautiful bark. Home cooks will love how simple smoking then saucing produces a restaurant-quality dish with minimal hands-on time. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for 3–4 days; the sauce helps keep the thighs moist. Reheat gently on the stovetop over low heat with a splash of water or cream to loosen the sauce and prevent splitting. You can freeze portions for up to 2 months—thaw overnight in the fridge and reheat slowly to preserve texture. ### Serving Suggestions Serve over fragrant basmati rice with a drizzle of the sauce, or alongside warm naan to sop up every bit; a sprinkle of toasted cumin seeds and extra cilantro brightens the plate. Offer pickled red onions or cucumber raita for contrast, and pair with an off-dry riesling, a hoppy IPA, or a cold lager to balance the cream and smoke. ## Frequently Asked Questions ### Can I use boneless chicken instead of bone-in? Yes—boneless thighs work well and cut down smoking time, but they cook faster so monitor internal temperature closely and avoid over-smoking to prevent a dry result. ### Why do I smoke to 155–160°F before finishing in sauce? Smoking to 155–160°F allows you to develop smoke flavor and color without overcooking; finishing in the hot sauce brings the final internal temp to 165°F while adding moisture and melding flavors. ### My cream sauce sometimes separates—how do I prevent that? Avoid boiling after adding cream; keep the sauce at a gentle simmer and whisk steadily when incorporating cream. If it starts to split, remove from heat and whisk in a tablespoon of cold cream or a pat of butter to bring it back together. ### What woods pair best with this dish? Mild fruitwoods like apple, cherry, or maple complement the tomato-cream and garam masala without overpowering; use hickory sparingly and avoid mesquite unless you want a pronounced barbecue note. ### Can I make this ahead for a dinner party? Yes—smoke the thighs the day before and cool them, then finish in the sauce just before serving to meld flavors and ensure optimal texture. 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