For the marinade:
4 heaped tbsp Greek yoghurt
Juice of a lemon
2 tbsp vegetable oil
4 cloves of garlic, crushed
A large finger of fresh ginger, peeled and pureed
4 tbsp Tandoori masala spice blend
Hot chilli powder/cayenne as desired
Optional: A few drops of red food colour or raw beetroot juice (without vinegar)
Season well
Method
Mix all the marinade ingredients together in a bowl.
Slash the flesh of the chicken in a few places to allow the marinade to penetrate.
Marinade ideally 4hrs to overnight
For best results cook indirectly on a hot grill/BBQ
Serve with a squeeze of lemon
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