Step 1
Clean and pat dry the chicken thoroughly. Make deep cuts on the surface to help absorb the marinade.
Step 2
In a large bowl, mix yogurt, lemon juice, and ginger garlic paste to form a smooth base.
Step 3
Add cumin powder, coriander powder, turmeric, paprika, biryani masala, and salt to taste.
Step 4
Pour mustard oil into the mixture and whisk until the marinade is well combined.
Step 5
Rub the marinade generously over the chicken, making sure it goes deep into the cuts.
Step 6
Cover the bowl and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
Step 7
Preheat oven to 200°C. Line a baking tray with foil and place a wire rack over it.
Step 8
Arrange the chicken pieces on the rack and bake for 35–40 minutes, flipping halfway through.
Step 9
To get a charred effect, switch to broil mode for the last 5 minutes of baking.
Step 10
Remove from oven, let rest for 5 minutes, and serve hot with lemon wedges and mint chutney.
