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How to cook… Smoker Tandoori Chicken

Serves 4 as a starter

Classic Tandoori Chicken is great when cooked in a smoker. It’s a fairly long process and the final taste is way smokier than you’d get in a grill or a tandoor but it’s well worth it for tandoori lovers. Marinate the delicious spices in the Tandoori Marinade and then smoke away…

What you need
• 4–6 deboned chicken thighs, skinned and trimmed of excess fat
• juice of 1 lemon
• 1 recipe of Tandoori/Tikka Marinade

How you make it
1. Make 2–3 small cuts about 3mm deep into the flesh of each thigh. This helps the chicken absorb the the marinade and gives the cooked thighs a nice look too.
2. Squeeze the lemon over the thighs, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
3. Shake off the excess lemon and coat the thighs in the Tandoori Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
4. Heat your smoker to 150 C. If using a manual smoker make sure the flames from your fire have died down and the wood/coals are just producing smoke.
5. Place the thighs in the smoker, keeping them at the farthest end from the heat source, and cook for 90 minutes, turning once.

CHEF’S TIP
When making your Tandoori Marinade you can omit the water to keep the marinade thicker. This helps the thighs retain their moisture.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

Why sould you never smoke pickles? … Because they’ll make you dill.

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