Tandoori Chicken

Using a sharp knife, score each piece of chicken to the bone with 3-4 deep parallel cuts (about 1 cm deep) through the thickest part. For breasts, make diagonal cuts across the chest. For legs and thighs, cut down to the bone. This is not optional — without scoring, the marinade sits only on the surface and the thickest parts will undercook before the exterior chars.

Whisk together all marinade ingredients until thoroughly combined — the mixture should be a brilliant red-orange with an even, yogurt-cream consistency. Apply in two stages: first, rub a light coat of just salt, lemon juice, and a pinch of chili into the chicken and rest 20 minutes. Then apply the full yogurt marinade, pressing aggressively into every score and under the skin wherever possible. Cover and refrigerate for at least 3 hours; overnight (up to 24 hours) is significantly better.

Preheat oven to the maximum temperature (500-550 F / 260-290 C) and place a rack in the highest position. Line a sheet pan with foil and set a wire rack on top. Remove chicken from marinade and shake off excess — a thin, even coat is what remains. Arrange on the rack skin-side up. Roast for 20-25 minutes for thighs and legs, 18-22 minutes for breasts, until the marinade is charred at the highest points and the juices run clear. Optional: finish under the broiler for 2-3 minutes for authentic char.

Transfer chicken to a serving platter. Dust immediately with chaat masala — its sour, salty, smoky profile amplifies the marinade. Arrange lemon wedges alongside. Serve with naan or roti, sliced raw onion, and fresh cilantro chutney. The charred edges are the best part — encourage diners to eat them.