Remove the skin from the chicken pieces to allow better marinade penetration.

Make shallow cuts on each piece to help the flavors seep in deeply.​

In a large mixing bowl, combine the plain yogurt, tandoori spice mix, salt, and lemon juice.

Add the crushed garlic and grated ginger. Mix thoroughly until a smooth, aromatic paste forms.​

Place the chicken pieces into the marinade, ensuring each piece is well-coated.

Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.​

Preheat your oven to 200°C (392°F).

Arrange the marinated chicken on a wire rack placed over a baking tray to catch drippings.

Lightly brush each piece with ghee or clarified butter for added richness.

Bake for 35 to 40 minutes, turning the pieces halfway through to ensure even cooking.​

Once cooked, brush the chicken with a bit more ghee for a glossy finish.

Serve hot, accompanied by basmati rice, naan bread, or a fresh salad.​