In a medium bowl, stir together yoghurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon and coriander. Set aside.
Rinse chicken under cold water and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yoghurt mixture over chicken, press air out of bag and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours or overnight, turning bag occasionally.
Preheat barbecue for direct medium heat.
Remove chicken from bag and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
Place chicken on the barbecue and cook about 2 minutes. Turn and cook 2 minutes more. Then arrange the chicken to receive indirect heat and cook approximately 35 to 40 minutes, to an internal temperature of 80 degrees C.
Very disappointing. I thought this would give me a real Indian sauce, but since the yoghurt marinade is scraped away, I was just left with regular (rather dry) chicken. As I had guests coming, I ended up nipping up to the shops to get a bought Tandoori sauce and slopping it on at the last minute. Cheaper to have done that in the first place. - 06 Oct 2009