Tandoori Chicken

• 3 lb / 1.35 kg chicken, skinned and jointed
• 2 tsp salt

Make two or three small cuts in each piece of chicken, and rub half the salt and garlic into them. Mix the rest of the salt and garlic with the other ingredients in a bowl. Place the chicken pieces in the mixture, cover and leave to marinate for at least 6 hours. Remove the chicken pieces from the yoghurt mixture, letting the excess drip back into the bowl. Place the pieces in a single layer on