Tandoori Chicken

Instructions

1. Make cuts in the chicken
   Score the chicken pieces with deep cuts to allow the marinade to penetrate. Make 2-3 slits in each piece of chicken, especially in the thicker parts.
2. Prepare the marinade
   In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, tandoori masala, cumin, coriander, garam masala, red chili powder, turmeric, oil, and salt. Mix thoroughly until all spices are well incorporated into the yogurt.
3. Marinate the chicken
   Add the chicken pieces to the marinade and coat thoroughly, ensuring the marinade gets into the cuts. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best flavor development.
4. Prepare for cooking
   Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 425°F (220°C) and line a baking sheet with foil, then place a wire rack on top.
5. Arrange and bake
   Arrange the marinated chicken pieces on the wire rack, allowing excess marinade to drip off. Bake in the preheated oven for 20 minutes, then turn the pieces over and bake for another 15 minutes until the chicken is cooked through and slightly charred on the edges.
6. Check for doneness
   The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a knife. If needed, broil for 2-3 minutes to get more char on the surface.
7. Rest and serve
   Allow the chicken to rest for 5 minutes before serving. Garnish with chopped cilantro and serve hot with lemon wedges, mint chutney, and sliced onions for an authentic presentation.