Mix yogurt, lemon juice, ginger-garlic paste, and all spices in a large bowl to make the marinade.

Cut deep slashes in the chicken pieces so the marinade penetrates to the bone. Coat the chicken thoroughly and refrigerate for at least 4 hours, ideally overnight.

Heat your tandoor properly. Thread the chicken onto skewers, leaving space between pieces for even cooking, and lower them into the tandoor.

Cook for about 20 minutes. The chicken is done when juices run clear and the internal temperature hits 75°C (165°F).

Rest for 5 minutes before serving. Serve with lemon wedges, sliced onions, and Raita.

Tips: For the signature red colour, use Kashmiri red chili powder — it gives a deep red without excessive heat. For smokier flavour, place a hot charcoal piece in a small metal bowl among the skewers and drizzle with ghee.

• 1 kg chicken (bone-in pieces: thighs, drumsticks, breasts)
• 1 Cup plain yogurt (higher the fat % the better!)
• 2 Tbsp lemon juice
• 1 Tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder (or paprika for milder)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt (or to taste)
• 2 Tbsp vegetable oil (for coating)
• fresh cilantro and mint, chopped (for garnish)
• metal skewers