1. Slice the Chicken

1. Partially freeze the chicken breasts for 45–60 minutes.
2. Slice into strips ¼ inch thick with the grain for chewier jerky or against the grain for a more tender bite
3. Try to keep thickness consistent.

2. Make the Marinade

1. Combine Yogurt, Lemon juice, Garam masala, Kashmiri chili/Paprika, Cumin, Coriander, Garlic powder, Ginger, Salt, Pepper, Turmeric, and Honey
2. Whisk until smooth.

3. Marinate

1. Add chicken strips and mix thoroughly.
2. Transfer to Large zip-top bags, Vacuum bags
3. Covered food-safe container
4. Refrigerate 3–4 days.
5. Turn or massage daily if practical.

1. Smoke Day - Prepare the Chicken

1. Remove chicken from marinade.
2. Wipe off excess marinade.
3. You want a thin coating remaining, not clumps.
4. Pat lightly with paper towels.
5. Arrange on Jerky racks, Wire cooling racks, or Smoker grates.
6. Leave space between strips.

2. Smoke

1. Wood: Apple (recommended), Cherry, or Pecan
2. Smoker temperature: Start at 150°F, and increase to 160°F if needed
3. Smoke until Chicken reaches safe temperature and Jerky develops the desired texture
4. Expect: 6–8 hours depending on thickness and humidity

3. Check for Doneness

1. The jerky should Bend before breaking, show some fibers when pulled apart, Feel dry on the surface and not feel wet or spongy inside

Optional Finish:

1. While still warm lightly dust with the finishing spice mix. This gives a little extra tandoori aroma right at the surface.