1. In a bowl make the tandoori marinade by mixing together the yoghurt, garam masala powder, chilli powder, turmeric powder (if using), garlic paste, ginger paste and salt.
2. Taste the marinade and adjust the salt and chilli if you like.
3. Add the chicken joints and rub it all over making sure you rub it well into the deep slits you have made. Cover and leave to marinade in the fridge for a few hours, or even overnight, if you have time.
4. Preheat the grill, griddle or BBQ and cook the tandoori chicken making sure you move it often to char all sides. Make sure it is cooked through before serving it with a cooling raita, some extra lime wedges for squeezing and a few slivers of freshly sliced onion.