Combine Yogurt, Lemon juice, Garam masala, Kashmiri chili/Paprika, Cumin, Coriander, Garlic powder, Ginger, Salt, Pepper, Turmeric, and Honey
5 Whisk until smooth.
3. Marinate
6 Add chicken strips and mix thoroughly.
7 Transfer to Large zip-top bags, Vacuum bags
8 Covered food-safe container
9 Refrigerate 3–4 days.
10 Turn or massage daily if practical.
1. Smoke Day - Prepare the Chicken
11 Remove chicken from marinade.
12 Wipe off excess marinade.
13 You want a thin coating remaining, not clumps.
14 Pat lightly with paper towels.
15 Arrange on Jerky racks, Wire cooling racks, or Smoker grates.
16 Leave space between strips.
2. Smoke
17 Wood: Apple (recommended), Cherry, or Pecan
18 Smoker temperature: Start at 150°F, and increase to 160°F if needed
19 Smoke until Chicken reaches safe temperature and Jerky develops the desired texture
20 Expect: 6–8 hours depending on thickness and humidity
3. Check for Doneness
21 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:
22 While still warm lightly dust with the finishing spice mix. This gives a little extra tandoori aroma right at the surface.
