6 chicken halves – fryers approx. 1 kg (2lb) or whole legs with thighs
15 ml to 30 ml (1 tbsp to 2 tbsp) coarse salt
3 cloves garlic finely chopped
250 ml (1 c) plain yogurt
5 ml (1 tsp) each Indian spices such as cumin seed, coriander seed, fennel seed, whole black pepper, cayenne pepper and paprika, ground together.
Puncture the skin on the chicken pieces with at skewer making quite a few tiny holes.
Using the lemon half, rub the salt and garlic into the chicken pieces.
In a large glass or ceramic bowl, mix together the yogurt and seasonings.
Coat each piece of the chicken well with the yogurt mixture.
Place in a bowl, cover and refrigerate overnight.
Remove chicken from marinade and discard leftover juices.
Preheat the Bradley Smoker to approximately 100°C (220°F) with closed damper.
Place chicken skin side down on oiled smoker racks.
Put chicken inside the Bradley Smoker and using Cherry flavor bisquettes smoke/cook the chicken for approximately 3 to 4 hours or until an instant thermometer reads 60°C to 70°C (140°F to 160°F). Partially open the damper after 2 hours.