Ingredients

• 4 chicken drumsticks or thighs, with or without skin
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp smoked paprika, optional
• 1 tbsp mustard oil or cooking oil
• Salt, to taste
• Red or orange food coloring, optional

Instructions

1. 1

   Make deep slits on the chicken pieces for better marination.

2. 2

   In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, smoked paprika, salt, oil, and food coloring if using.

3. 3

   Coat the chicken thoroughly with the marinade, ensuring it gets into the slits.

4. 4

   Cover and marinate in the refrigerator for at least 4 hours, or overnight for best results.

5. 5

   Preheat your oven to 425°F (220°C).

6. 6

   Line a baking tray with aluminum foil and place a wire rack on top.

7. 7

   Arrange the marinated chicken on the rack, shaking off excess marinade.

8. 8

   Bake for 25–30 minutes. Halfway through (around 15 minutes), flip the chicken pieces and brush with a little oil or leftover marinade.

9. 9

   Set your oven to broil and cook for 3–5 minutes to get a slight charred effect similar to a tandoor.

10. 10

    Serve hot with mint chutney, onion slices, and lemon wedges.