Method

Score the chicken pieces deeply with a sharp knife, cutting all the way to the bone — 3–4 cuts per piece. This allows the marinade to penetrate and the heat to cook quickly.
About 5 min
First marinade: rub chicken with lemon juice, salt and Kashmiri chilli. Rest 20 minutes.
About 11 min
Second marinade: mix yoghurt with all remaining marinade ingredients. Coat the chicken thoroughly, pushing marinade into the scores. Refrigerate 6–8 hours minimum, overnight preferred.
About 11 min
Oven method: preheat oven to 240°C/465°F (highest setting). Place chicken on a wire rack over a baking tray. Bake 20 minutes, then broil/grill for 5–8 minutes until charred spots form on the edges and tips.
About 11 min
Alternatively: grill over very hot charcoal, turning and basting with a brush dipped in butter/oil, for 25–30 minutes.
About 11 min
Serve with raw sliced onion, lemon wedges, mint chutney and naan or roti. A squeeze of lemon over the hot chicken at serving is essential.
About 3 min

Nutrition per serving (estimate)