Heat oil in a small pan and add the tandoori masala and salt; warm until fragrant, then set aside to cool completely.

In a large bowl, mix the minced garlic, minced ginger, plain yoghurt and lemon juice.

Add the cooled oil and spice blend to the yoghurt mixture and stir to combine.

Cut three slits in each piece of chicken down to the bone to help the marinade penetrate.

Thoroughly massage the marinade into the chicken, making sure to work it into the slits.

Set the chicken aside to marinate for 6–8 hours in the refrigerator.

Grill the chicken over indirect heat until the internal temperature reaches 165°F (74°C).

Rest the chicken for 5 minutes, then serve over saffron rice.