In a large mixing bowl, combine all the ingredients except the chicken and mix thoroughly until a smooth marinade forms.
Add the chicken to the bowl and coat each piece evenly, ensuring the marinade is well distributed and pushed into any cuts or slits in the chicken for deeper flavour.
Cover the bowl and leave the chicken to marinate in the fridge for at least 2 hours. For a deeper, more authentic flavour, allow it to marinate overnight.
Preheat the oven to 180°C. Arrange the marinated chicken pieces on a baking tray, leaving a little space between each piece for even cooking.
Roast the chicken in the oven for 30 minutes, allowing it to cook through and develop colour.
Turn each piece over and switch to the grill (broil) setting. Grill for a further 10 minutes, or until slightly charred on the edges for that classic tandoori finish.
Remove from the oven and allow the chicken to rest for a few minutes before serving.
