Preparation:

1. Score the Chicken: Make deep cuts/slits on the chicken pieces so the marinade penetrates well.

2. First Marination (15 mins):

Rub chicken with lemon juice, salt, and half of the ginger-garlic paste.

3. Second Marination (4–8 hours or overnight):

In a bowl, mix curd, remaining ginger-garlic paste, all spices, mustard oil, and food color.

Coat the chicken pieces thoroughly.

Cover and refrigerate.

Cooking:

Option 1: Tandoor or Grill

Preheat your tandoor/grill at high heat.

Grill the chicken until charred and fully cooked (15–20 minutes), basting with oil or butter in between.

Option 2: Oven

Preheat oven to 220°C (428°F).

Place marinated chicken on a wire rack with a tray underneath.

Bake for 25–30 minutes, flipping once, and broil for a few minutes for a charred effect.

Option 3: Tawa/Pan

Heat 2 tbsp oil or butter on a tawa.

Cook on medium-high heat till nicely charred and cooked through, flipping occasionally.

Serving Suggestions:

Serve hot with mint chutney, lemon wedges, and sliced onions.