Smoky Red Chicken

Smoky Red Chicken delivers bold red color, tender texture, and deep charcoal smoke that gives restaurant-level aroma. The marinade uses yogurt, chilli powders, lemon, and spices to soften the chicken, while slow cooking keeps the inside juicy. The final smoking step adds the signature flavor that makes this dish stand out in grills, dinners, and party menus.

Smoky Red Chicken

Smoky Red Chicken delivers juicy fried chicken coated in a bold red spice mix and finished with a quick charcoal smoke for a restaurant-style aroma. This recipe creates crisp chicken with deep color and balanced heat using simple kitchen ingredients.

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Smoke Time 5 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: Indian, South Asian

Calories: 320

Ingredients Equipment Method Video Notes

Ingredients

  

For Marination

• 1 kg chicken legs or thighs recommended
• 1 cup yogurt
• 1 tablespoon Kashmiri red chilli powder for color
• 1 tablespoon regular red chilli powder for heat
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 tablespoon oil

For Cooking

• 3–4 tablespoons oil or butter
• 1 teaspoon black pepper
• 1 tablespoon chaat masala for finishing

For Smoky Flavor

• 1 small charcoal piece
• 1 teaspoon ghee/oil

Equipment

• Mixing bowl
• Whisk or spoon
• Tongs
• Deep pan or grill pan
• Wire rack or plate
• Heat-safe small bowl
• Charcoal piece
• Measuring spoons
• Frying pan

Method

 

Marinate the Chicken

1. Coat chicken with yogurt to create a base that tenderizes the meat.
2. Add Kashmiri red chilli powder, regular red chilli powder, turmeric, cumin powder, coriander powder, ginger paste, garlic paste, garam masala, lemon juice, salt, and oil.
3. Mix until the red marinade wraps every part of the chicken evenly.
4. Rest for 2 hours for a soft and flavorful texture.

Cook the Chicken

1. Heat oil or butter in a pan on medium flame.
2. Add the marinated chicken pieces without crowding the pan.
3. Cook until the chicken turns bright red and begins to release oil from the sides.
   
4. Flip pieces regularly so the red coating stays intact and does not burn.
5. Continue cooking until the chicken becomes fully tender and slightly charred for smoky edges.
6. Sprinkle black pepper and chaat masala after cooking for enhanced taste.

Create the Smoky Effect

1. Heat a small charcoal piece over direct flame until red hot.
2. Place the charcoal in a small heat-safe bowl in the center of the cooked chicken.
3. Pour 1 teaspoon of ghee or oil on the charcoal to activate the smoke.
4. Immediately cover the pot and let it smoke for 5 minutes only.
5. Remove the charcoal to stop the smoke before it becomes bitter.

Video

Notes

• Use Kashmiri chilli powder for bright red color without adding too much heat.
• Yogurt must be thick; watery yogurt reduces marinade adhesion.
• Do not over-smoke; 2 minutes gives the perfect restaurant-style aroma.
• Thighs or drumsticks work best because they remain juicy and absorb smoke better.
• If cooking on a grill, brush chicken with oil to keep the red color shiny.
• For extra red shine, mix 1 teaspoon oil with chilli powder and brush after cooking.