Combine the tandoori paste, yogurt and lime juice in a large bowl. Add the chicken and rub all over with the tandoori paste mixture.
Cover and allow to marinate in the fridge for 4 hours, or overnight. Preheat the oven to 350°F. Place the chicken in a roasting pan and roast for 90 minutes, basting occasionally, or until the chicken's temperature in the deepest part of the thigh registers 185°F on an instant read meat thermometer.
Allow the chicken to rest for 10 minutes before carving.