
I used this tandoori rub recipe but without saffron or the cayenne pepper:
http://www.epicurious.com/recipes/food/ ... Rub-240755
I added some chilli powder, but next time I would add some more heat to the mix as there wasn't really enough - very very tasty, just not spicy hot. Mixed this with plain yoghurt & marinated the chicken for an afternoon in the fridge.
Chicken coated in yoghurt & the rub:

Chicken on the skewers:

Finished plate with the chicken, naan & some dahl:

We'll definitely try this again - shaping the charcoal with a dip through the middle seems to make a good difference & then laying the skewer through this. Also a squeeze of fresh lemon across the chicken as serving was really nice.