With kitchen scissors and your fingers, all remove the skin from the chickens except the wings. Discard skin.
Cut a few shallow slices in the breasts and drumsticks to enable the chickens to cook more evenly.
In a bowl, combine the yoghurt, garlic, ginger and tandoori paste and stir well. Place the chickens in a baking tin and brush inside and out with the yoghurt mixture.
Drizzle a little ghee over the chickens then bake for 20 minutes. Turn chickens over and bake another 15 minutes. Turn them onto one side and bake another 15 minutes. Turn to the other side and bake 15 more minutes. Brush with ghee occasionally while baking.