Indian spices work well in a wood-fired oven and a yogurt marinade keeps meat wonderfully juicy. Serve the chicken with naan bread and a mint and cucumber raita.
Put the yogurt, lemon juice and rind, onion, garlic, ginger, chilli, and ground spices into a bowl and mix with a hand blender. You can use a balloon whisk instead, but you will need to finely chop the onion, ginger, garlic and chilli first. Season well with salt and pepper.