Preheat your oven to 400°F (200°C). In a large bowl, add the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, paprika, and salt. Mix well to create a smooth marinade.

Score the chicken pieces with shallow cuts to help the marinade penetrate. Coat each chicken piece thoroughly with the marinade, making sure it gets into the slits. Let the chicken marinate for at least 2 hours, or preferably overnight in the refrigerator for deeper flavour.

Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking. While waiting, prepare a baking tray lined with foil and lightly brush it with oil to prevent sticking.

Arrange the marinated chicken pieces on the prepared tray, ensuring they are spaced apart for even roasting. Brush the tops with vegetable oil to help achieve a crispy exterior.

Place the tray in the preheated oven and roast for 30-35 minutes, turning halfway through to ensure even cooking. For an authentic smoky flavour, consider using a charcoal grill or broiling the chicken in the final 5 minutes.

Check for doneness by inserting a meat thermometer into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, pierce the chicken and check if the juices run clear.

Remove the chicken from the oven and allow it to rest for 5 minutes. This helps lock in the juices, ensuring moist and tender meat.

Garnish with fresh cilantro and serve with lemon wedges for an added burst of freshness. Tandoori chicken pairs wonderfully with naan, rice, or a side salad, and a drizzle of cooling raita can enhance the flavors.