3lb chicken
3 tablespoons lemon or lime juice
1 teaspoon salt

6fl oz natural yoghurt
2 tablespoons mustard oil
6 cloves garlic
1 teaspoon of salt

MARINADE SPICES

1 ¹/₂ teaspoons of paprika
1 ¹/₂ teaspoons of ground coriander
1 ¹/₂ teaspoons of ground cumin
1 teaspoon of ground ginger
¹/₄ teaspoon of orange colouring powder

1 Skin the chicken, then quarter it and slash the flesh with short gashes. Rub in the lime or lemon juice and the salt. Leave for half an hour or so.
2 Meanwhile mix all the marinade ingredients, including the spices, either in a blender or by hand. Rub it thoroughly into the chicken, and leave to stand in a bowl overnight in the fridge.
3 The next day place chickens onto the skewers and shake off any excess marinade. Place into the tandoor about 4 inches above the hot coals. Check on the chickens once or twice during cooking basting with more marinade as required.
4 Serve on a bed of lettuce and onion rings with a wedge of lemon, naan bread and chutney