Tandoori Chicken

Preparing the Marinade

In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, ginger-garlic paste, turmeric powder, ground cumin, ground coriander, garam masala, paprika, red chili powder, and salt.

Mix well to form a smooth marinade.

Marinating the Chicken

Make small cuts in the chicken pieces to help the marinade penetrate.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Cooking the Chicken

Preheat your oven to 200°C (400°F) or preheat a grill to medium-high heat.

If using an oven, place the marinated chicken pieces on a baking sheet lined with aluminum foil or parchment paper.

Bake in the preheated oven for 25-30 minutes, turning once halfway through, until the chicken is cooked through and slightly charred.

If using a grill, cook the chicken pieces on the grill for about 10-12 minutes on each side, until fully cooked and slightly charred.

Serving

Garnish the Tandoori Chicken with freshly chopped cilantro.