Indian Tandoori Chicken (Oven-Baked Yogurt Chicken)

Wash the chicken thighs and pat them thoroughly dry with paper towels. Using a sharp knife, make 2-3 deep incisions in each thigh to allow the marinade to penetrate the meat better.

In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, tandoori masala spice mix, Kashmiri chili powder, turmeric powder, ground cumin, ground coriander, and salt. If using, add the red food coloring and mix until smooth.

Add the incised chicken thighs to the spiced yogurt marinade and toss thoroughly to coat the meat completely. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (8-12 hours).

Preheat your oven to 200°C (180°C for convection ovens). Line a baking tray with parchment paper and arrange the marinated chicken thighs in a single layer. Drizzle the chicken with vegetable oil. Bake for 20 minutes, then flip the thighs and bake for another 15-20 minutes, or until the chicken is cooked through and its internal temperature reaches 75°C.

For the last 5 minutes, switch on your oven's grill (broiler) function and broil the chicken until the skin is beautifully golden brown and crispy. Watch carefully to prevent burning. Remove from the oven and let it rest for 5 minutes before serving.