In a large mixing bowl, mix together the ingredients for the masala paste and set aside: 2 tablespoons olive oil, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon Kashmiri chilli paste, 1½ teaspoons cumin, 2 teaspoons coriander, 2 teaspoons garam masala, 1 teaspoon cayenne, ⅛ teaspoon ground cloves, ⅛ teaspoon asafoetida, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground mace, 1 tablespoon tomato paste, 1 cup Greek yogurt, 2 tablespoons lemon juice, ½ teaspoon turmeric, 1 teaspoon mustard, 1 tablespoon fenugreek leaves, 1 teaspoon salt and ½ teaspoon black pepper.
Prepare 2 small chickens by making deep incisions in the thickest parts of the meat to allow the flavours of the marinade to penetrate.
Coat the chicken well in the masala paste, taking care to rub it into the incisions. Cover and chill for a minimum of 2 hours to overnight.
Roast the chicken
Remove the chicken from the fridge in advance to bring it to room temperature before cooking and preheat the oven to 180℃/350℉ or fire up the grill.
Thread the chicken pieces onto the skewers alternating with the peppers and onion. Brush with butter and place in the oven or grill till the chicken is golden on the outside, the meat white and juices run clear. Use a cooking thermometer to check the internal temperature of the chicken - when it reaches 74℃/165℉, the chicken is cooked and safe to eat.
Garnish with lemon juice and paprika (optional) and serve warm.
Notes
Prepare the chicken by removing the skin then cut each chicken into 16 pieces. Small pieces will carry more masala and be more flavorsome.Make medium incisions in the thickest part of each piece of chicken (not too deep or you won't be able to thread them with a metal skewer). This allows the marinade to penetrate adding flavour, plus the chicken will cook quickly.Marinate for 2 hours to overnight for best flavour.The chicken can be grilled in an oven or on a bbq.Store in the fridge in an airtight container for up to 3 days.Use any leftover Tandoori Chicken to make Butter Chicken.