Nilgiri Tea-Smoked Spiced Chicken
Chicken gently smoked over Nilgiri tea leaves with South Indian spices, giving a fragrant, brisk smokiness that complements the tea's fruity character.
Tea smoking is a wonderful way to put Nilgiri's fragrance to work in savory cooking. Smoldering the dry leaves with sugar and rice releases an aromatic, slightly fruity smoke that perfumes the chicken without overpowering it, echoing the brisk brightness of the brewed cup.
A South Indian spice rub of turmeric, cumin, and black pepper grounds the dish, while a marinade in brewed Nilgiri tea keeps the meat tender and adds a subtle malty depth. The combination tastes both familiar and intriguingly different.
You don't need special equipment—a heavy pot or wok lined with foil works perfectly as a stovetop smoker. The key is a steady, gentle smoke and finishing the chicken in the oven so it cooks through evenly and safely.
Serve the smoked chicken with steamed rice, lemon wedges, and a simple cucumber salad. A tall glass of iced Nilgiri on the side ties the whole meal together, its clean fruitiness mirroring the fragrant smoke on the plate.
Ingredients
- 4 bone-in chicken thighs
- 2 cups brewed Nilgiri tea, cooled (for marinade)
- 3 tbsp dried Nilgiri tea leaves (for smoking)
- 3 tbsp uncooked rice (for smoking)
- 2 tbsp brown sugar (for smoking)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp vegetable oil
- Salt to taste
- Lemon wedges and fresh coriander to serve
How to make it
- 1Marinate the chicken in cooled Nilgiri tea with garlic, ginger, turmeric, cumin, pepper, oil, and salt. Refrigerate for at least 1 hour.
- 2Line a heavy pot or wok with foil and add the dried tea leaves, rice, and brown sugar. Set a wire rack above the mixture.
- 3Pat the chicken dry and arrange it on the rack. Cover tightly and place over medium heat until the mixture begins to smoke, then smoke for 10 minutes.
- 4Transfer the chicken to a baking dish.
- 5Roast at 200°C (400°F) for 25–30 minutes until cooked through and the internal temperature reaches 75°C (165°F).
- 6Rest 5 minutes, then serve with lemon wedges and fresh coriander.
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