Tandoori-Style Chicken

I have, I think, found a way to make tandoori-style chicken without a tandoor! The tandoor, as I am sure you all know by now, is a vat-shaped clay oven, heated with charcoal or wood. The heat inside builds up to such an extent that small whole chickens, skewered and thrust into it, cook in about ten minutes. This fierce heat seals the juices of the bird and keeps it moist, while an earlier marinating process ensures that the chicken is tender and well-flavoured. The result is