Tandoori Chicken

Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2-3 shallow slashes into the thickest parts of each piece; this helps the marinade penetrate deeply.
In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, coriander, cumin, garam masala, salt, oil, and food color if using.
Add the chicken pieces to the marinade and massage it into every piece, working it into the slashed cuts. Cover and refrigerate for at least 4 hours, ideally overnight, for the deepest flavor.
Remove the chicken from the fridge 20 minutes before cooking to take the chill off. Preheat the oven to 475F and set a wire rack over a foil-lined baking sheet.
Arrange the marinated chicken pieces on the rack, spaced apart so hot air circulates around each piece, and shake off excess marinade so it doesn't pool and steam the chicken.
Roast for 20 minutes, then baste each piece with a little melted butter using a pastry brush.
Continue roasting for another 10-15 minutes, until the chicken is charred in spots at the edges and reaches an internal temperature of 165F when checked with a meat thermometer in the thickest part.
For extra char, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning, until you see nice blackened edges.
Remove from the oven and let the chicken rest for 5 minutes before serving; this keeps the juices inside instead of running out when cut.
Serve hot with lemon wedges and thinly sliced red onion, alongside mint chutney and naan.

Scoring the chicken before marinating lets the spices reach the meat, not just the skin surface, for flavor all the way through.

Roasting on a wire rack (not directly on the tray) lets hot air circulate underneath so the chicken chars evenly instead of steaming in its own juices.