Forget about everything George Foreman said about grilling. The good people of India have managed to sidestep the entire charcoal vs. gas debacle to bed by employing the use of tandoor ovens instead. Tandoor ovens are traditionally made of clay and reach up to a mind-boggling 900 degrees, which is apparently the temperature that makes meat unbearably tender. The chicken (or lamb) is cut up and skewered on giant metal rods before being slipped into the oven. The tandoor spices vary, but tend to consist of garam masala, cumin, turmeric, cayenne, paprika, coriander, and ginger. Oh, and if you don't have a tandoor oven, you can wing it with a common charcoal grill.
How to do it at home: Remove skin and butterfly your chicken (small chickens work best for drumsticks or thighs, otherwise a whole Cornish game hen is ideal), then skewer it. Prepare marinade of yogurt, citrus, and spices for up to five hours. In the event that you don't have an actual tandoor (good on you if you do!), you'll want to prep your grill so one side is noticeably hotter than the other, creating a hot and cool side. Char your chicken on the hot side, then move to the cooler side to finish cooking. Get all the deets you need in this wonderful recipe right here.