Tandoori Style Smoked Chicken Recipe

Ready to spice up your dinner routine? Our tandoori-style smoked chicken recipe is packed with bold, aromatic flavors that will transport your taste buds straight to India. Tender, juicy chicken is infused with smoky goodness and a vibrant blend of spices, making it the perfect centerpiece for any meal.


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

½ Lemon

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 a 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.

Smoking Method:

Remove chicken from the marinade and discard leftover juices.

Preheat the Bradley Smoker to approximately 100°C (220°F) with a closed damper.

Place chicken skin side down on oiled smoker racks.

Put the 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.


Cherry Wood Bisquettes

Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.

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