Tandoori-style because without a tandoor you aren’t really going to get it right.
The chicken pieces were a couple of skinned breast and wing joints, cut into two pieces each and marinated for 24 hours in a marinade made from lime juice, yoghurt, Kashmiri chilli powder, paprika, turmeric, cumin, coriander, ginger power, salt and pepper and cinnamon powder before being threaded onto skewers and roasted in a hot oven, the skewers resting over the oven dish of the marinade, for about 30 minutes. I wanted to get a few of those almost-blackened edges but still have the chicken not dried out, so timing was tricky.
The worst thing is to have chicken that is raw in the middle, so it is better to give it more time than less.
To accompany the chicken I did some plain rice and heated a couple of naan breads in the oven and also made a simple spinach and tomato side dish, with chopped onion, green chilli, ginger and garlic fried in oil and with the washed and chopped spinach and tomato pieces cooked in with a paste made from cumin, coriander and turmeric powder with a couple of tablespoons of cream stirred in at the end.
I served some of the cooked marinade as a sauce, spooned over the chicken pieces.