Rinse the chicken thoroughly and pat dry with paper towels. Make deep diagonal cuts into the meat to allow the marinade to penetrate. Rub salt and lemon juice over the chicken, then set aside for 20 minutes. This helps tenderise the meat before marination.

In a large mixing bowl, combine yoghurt, ginger and garlic paste, ground spices, oil, and lemon juice. Whisk until smooth and well blended. The marinade should be thick enough to coat the chicken evenly.

Add the chicken pieces to the marinade, massaging it well into the cuts and coating every surface. Cover the bowl and refrigerate for at least 6 hours, preferably overnight. The longer marination deepens the flavour and enhances tenderness.

Preheat your oven to 220°C (200°C fan). Line a baking tray with foil and place a rack on top. Arrange the marinated chicken pieces on the rack so heat can circulate evenly, giving that characteristic tandoor style char.

Place the tray in the oven and roast for 25 minutes. Turn the pieces halfway through cooking and baste with the leftover marinade for added flavour. The chicken should begin to darken and crisp at the edges.

Switch the oven to the grill setting for the final 5–8 minutes. Grill until the chicken develops slight charring and a smoky aroma. Check that the internal temperature reaches 75°C to ensure it is fully cooked.

Remove from the oven and rest for 5 minutes. Resting allows the juices to redistribute through the meat, keeping it succulent and moist.

Arrange sliced onions and lemon wedges on a serving plate. Lightly sprinkle with salt and squeeze over a touch of lemon for freshness.

Place the roasted chicken on the platter, garnish with chopped coriander leaves, and serve hot with naan, basmati rice, or mint chutney.

Tandoori Chicken is best enjoyed straight from the oven when the spices are aromatic and the meat tender. Pair with cooling yoghurt raita or pickled onions to balance the spice.