Tandoori Chicken - cooking recipe

Ingredients

4 chicken pieces, skinned (about 225 grams or 8 oz each)
1/2 lemon, juice of
1/2 teaspoon salt
85 g natural yogurt, strained (3oz) or 85 g thick Greek yogurt
3 tablespoons double cream
1 tablespoon chickpea flour (also known as besan or gram flour)
1 tablespoon crushed garlic
1 tablespoon grated ginger
1/2 teaspoon chili powder (not Mexican style chili powder)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
vegetable oil, for brushing
3 tablespoons melted butter or 3 tablespoons olive oil

Preparation

Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
Add all remaining ingredients - except for the oil and butter. Mix throughly.
Pour the mixture over the chicken and rub in well.
Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
Turn the chicken over and baste with the remaining marinade.
Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.