I'm referring to Simon Majumdar's recipe on this topic, at [BROKEN LINK REMOVED].
I made this recipe last night, after marinading the chicken all day in the presribed recipe, and adding the (full fat) yoghurt an hour or so before cooking (over coals, on the outside grill). Rather than the Marylands prescribed by Simon, I used chicken 'lovely legs', as we call them here in Oz -- skinned chicken thighs, with the lower knuckle chopped off, basically. The marinade was made to specification, except that I had no fenugreek poweder. However, I had a jar of fenugreek leaves, and the smell of those seemed appropriate, so I threw in a small handful before blending all the marinade ingredients together. After grilling (broiling?), the chicken was served with basmati rice, raita and tomato and onion salad.
Magnifico! Thanks very much Simon, this will definitely become a regular feature of the household culinary repertoire!