Preheat the oven to 350 degrees F
1/ Remove the skin from the chicken and make deep incisions - 3 on each breast, 3 on each thigh, 2 on each drumstick.
2/ Make a paste of salt, red chillies and lemon juice and rub over the chicken evenly. Keep aside for about 15 minutes
3/ Mix together all the marinade ingredients and smear all over the chicken pieces and leave to marinated ( preferably overnight )
Skewer the chicken from tail to head, leaving a gap of at least 2 inches between the birds. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor ( or general oven) for about 10 minutes.
Remove and hand the skewers to let the excess moisture drip off for about 5 minutes, baste with butter and roast again for about 5 minutes.