In India there are restaurants serving grilled chicken . The tandoor is a cylindrical clay oven and vertical, of various sizes, with focus on the bottom, where it reaches a very high temperature to cook in a short time to avoid charring the meat, which is why the meat is marinated and then pre-cooked in yogurt and lime juice.
I never liked going to the restaurant, especially in India but even in Italy, convinced that the hygienic conditions of the kitchens also the multi-star restaurants are aligned with my idea of cleanliness, let alone in India, but sometimes I forget this thing or maybe I want to forget, and then here I am sitting in the "super-recommended but I have to admit I will almost always lead not properly cooked at the seams and I refer you back to anneal. I must say though that I always bring a new portion and not the one I sent back, but the thing I do not like, not to mention that these "tandoori restaurants" are usually of taverns, so I found a way to let me in house.
After trying various types of prepackaged masala I have found one that is right for me. The taste is well balanced and the chicken is juicy and flavorful even in a regular oven, sure miss the aroma of tandoori, but you can never have everything in life? It seems to me to have so much already.
The tandoor are also cooked chapatis, and especially the naan, kebabs but also the whole chicken that obviously takes a delicious smoky flavor that in the oven at home can not be obtained.
I have no idea if in Italy easily find spices ready for the tandoori chicken, but if you find a reliable Indian shop there, or look online, you hope to find the right mix that suits your taste. I also know that you can find in any supermarket, look in the spice department, perhaps it is not made in India but to start is fine.
However, although I do not know give you the precise proportion, I put at the end of the post the list of spices as well as I would do if I were in Italy. Whole make-up of spices at the bottom is in proporzionarle well, and every cook has his dose that keeps secret, but you can try. I remember one time I did it in Italy with only some of the spices that I found in my daughter's house and guests are licked his chops.
After a few hours marinated in lime I add spices ready and leave in the fridge overnight, but sometimes even a couple of hours are fine.
I suggest using a glass bowl or container always glass refrigerator, plastic is likely to be eaten by the acid of the lemon with spices.
Preferably use thighs and Thigh bone but it is absolutely necessary to penetrate well the marinade making deep cuts to the bone and joints.
Here we use to make these deep cuts because cooking tandoori can not last long, otherwise it will burn the meat, and then with deep cuts lemon reaches the bone and prevents the meat remains raw right off the bone, which it would be disgusting, but if you use a regular oven can even also leave the skin.
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