Tandoori Chicken

Wash the chicken drumsticks and thighs thoroughly, pat them dry with paper towels, and make deep gashes into the flesh of each piece.

In a bowl, combine the chicken drumsticks and thighs with 5 grams of salt and 15 grams of lemon juice. Rub this mixture well into the gashes and let the chicken rest for 15 minutes.

In a large mixing bowl, whisk the plain yogurt until it is smooth. Add the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, kasuri methi, the remaining salt, the remaining lemon juice, and mustard oil. Mix all ingredients thoroughly to form a smooth and consistent marinade.