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 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.
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 flavour 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.