I want to prepare some chicken for a barbecue. I've made a marinade with oil ww vinegar cumin mustard seeds, tomato puree etc and am really pleased with how it has come out. However I always feel that chicken marinades work better with yoghurt a la tandoori. What would adding yoghurt to a barbecue sauce be like?

Too weak, you wouldn't taste it.

I only use dry rubs, and these days prefer to cook beer can chicken in a kettle barbeque with indirect heat.

For tandoori type you can simply stir curry paste into the yogurt then use as a marinade.