Step 1

Deeply score each chicken piece 2-3 times. Combine chicken, lemon juice and 1/2 tsp salt in a bowl. Marinate for 30 minutes.

Step 2

For the tandoori marinade, place all ingredients in a food processor and whiz until smooth. Add to chicken and toss to coat. Chill for 4 hours or overnight.

Step 3

Meanwhile, for the chutney, place all ingredients in a food processor and whiz until smooth. Chill until required.

Step 4

Remove chicken from fridge 30 minutes before cooking. Combine butter and chilli powder. Preheat a barbecue or chargrill pan to medium-high heat. Grill chicken, turning and basting with butter mixture, for 20 minutes or until charred and cooked through. Sprinkle spices over chicken and serve with chutney and lemon wedges.