Ingredients

• 2 lbs (about 1 kg) chicken leg quarters or a mix of thighs and drumsticks, skinless preferred

• 1 cup plain Greek yogurt (or natural yogurt, no flavor)

• 1 tbsp ginger, freshly minced

• 2-3 cloves garlic, minced

• 1 tbsp lemon juice

• 1 tbsp Kashmiri chili powder or smoked paprika for color and mild heat

• 1 tsp garam masala

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp turmeric powder (optional, for color)

• 1/2 tsp ground black pepper

• 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional but adds authentic aroma)

• 1 tbsp olive oil or neutral oil (for marinade and cooking)

• Salt to taste

Instructions

1. Prepare the Marinade

   • In a bowl, combine yogurt, lemon juice, ginger, garlic, Kashmiri chili powder, garam masala, coriander, cumin, turmeric, black pepper, kasuri methi (if using), salt, and olive oil. Mix well to form a smooth marinade.

2. Prepare Chicken

   • Pat the chicken dry. Using a sharp knife, make 3-4 deep slashes diagonally on each piece to allow the marinade to penetrate deeply.

3. Marinate

   • Coat the chicken thoroughly with the marinade, rubbing it into the slashes and all over the meat. Cover and marinate in the refrigerator for at least 6 hours, preferably overnight for best flavor.

4. Preheat Oven and Prepare for Cooking

   • Preheat oven to 470°F (240°C). Place a wire rack on a baking tray lined with foil for easy cleanup. Spray or brush the rack lightly with oil to prevent sticking.

5. Cook the Chicken

   • Arrange the marinated chicken pieces on the wire rack. Roast for 25-30 minutes, basting with leftover marinade or chili oil halfway through cooking. To mimic the charcoal-charred effect of a tandoor, finish by broiling for 3-5 minutes to get nice charring on edges.

6. Rest and Serve

   • Let the chicken rest for 5 minutes after cooking. Serve hot garnished with fresh cilantro, lemon or lime wedges, and optionally with mint or tamarind chutney, naan, and cucumber raita.