"Tandoori" beer-can chicken

I've already got a default recipe for beer-can chicken - written out in a form that I can replicate. The key part is during the prep, when you - liberally! - rub salt onto the legs/thighs/breasts by getting your finger between the skin and the meat - working the skin loose without tearing.

The chicken comes out moist, and spectacular - which made me wonder whether I could put other stuff in there instead of salt. Like, for example, tandoori seasoning? Or, in my case, "tandoori" seasoning?  Turns out it works, and works spectacularly at that!

The Spice Mix
First off, you want to make the "tandoori"-paste that you're going to rub on the chicken.
Add to a small bowl,

4 tbsp Greek-style whole-milk yoghurt (unflavored!!!)
1 tbsp grated ginger
1 tbsp garlic paste 
2 tbsp salt (yes. really. don't worry, it'll mostly vanish)
1/4 tsp turmeric
1 tsp kashmiri red-chilli powder (any red-chilli will do. The kashmiri stuff gets red though!)
1 tsp garam masala (recipe here. You could use the ready-made kind, but...don't)
2 lemons, juice thereof

Mix it all together well - this is your basic spice mix. It'll be somewhat watery, don't worry about that. Make it this way the first time, and then feel free to move the amount of red-chilli powder way up (I use 4 tsp myself...)

The Prep
In the recipe, see the step where it sez to rub the salt in? Up near the top? Use the spice-mix from above instead. It'll get kinda messy, but rub it in, and then pour some in too while you're at it! I usually pour a tbsp or two in onto each breast and each leg.  Take any of the spice mix that is remaining, and pour it in to the beer can that you're going to use.
(You might want to put a post-it on the can saying "DONT DRINK". It would certainly have helped me...)

The rest of the recipe is pretty much as described, with the caveat that what goes best with it is either beer or bubbly (though a New Zealand sauvignon blanc also works surprisingly well!)

Enjoy!