Oven-baked tandoori chicken

Pasos

1. Make deep, even cuts into the meat of each chicken piece, right down to the bone, using a sharp knife. These slits allow the marinade to penetrate deeply.
2. Prepare the first marinade by mixing the lemon juice, salt, and half of the finely grated ginger and garlic. Carefully massage the chicken, making sure to rub it into the cuts, then let sit at room temperature for about thirty minutes.
3. Make the tandoori yogurt marinade by whisking the yogurt with the oil, the rest of the grated ginger-garlic, and all the ground spices (cumin, coriander, turmeric, garam masala, Kashmiri chile, cayenne pepper). It should have a smooth, deep orange-red texture.
4. Lightly drain the chicken from its first marinade, then generously coat it in the yogurt marinade, massaging every piece. Cover with plastic wrap and refrigerate for at least four hours, ideally overnight.
5. Take the chicken out of the refrigerator about twenty minutes before cooking so it comes to room temperature. Preheat the oven to its maximum temperature on the convection or broiler setting.
6. Arrange the chicken pieces on a raised wire rack set over a parchment-lined baking sheet, so hot air can circulate and the juices can drip down. Place in the oven as close to the top heat element as possible.
7. Bake at high heat until the surface begins to brown and caramelize in spots. Switch to the broiler setting for the final minutes to get slightly charred areas, the visual signature of a tandoor.
8. Check for doneness: the meat should be opaque and the juices should run completely clear. Let the chicken rest for a few minutes out of the oven so the juices can redistribute.
9. Serve immediately, sprinkled with chopped fresh cilantro, and accompanied by red onion slices and lemon wedges, with basmati rice or naan bread.