Ingredients:

Chicken (bone-in or boneless): 800 grams

Yogurt: 100 grams

Lemon juice: 20 grams

Ginger-garlic paste: 40 grams

Onion (finely chopped): 100 grams

Tomato puree: 200 grams

Oil or ghee: 40 grams

Coriander powder: 8 grams

Cumin powder: 6 grams

Garam masala: 5 grams

Red chili powder: 5 grams (adjust to taste)

Turmeric powder: 3 grams

Salt: 8 grams (or to taste)

Green chilies (optional): 2-3 (chopped)

Fresh coriander leaves: 15 grams (for garnish)

Instructions:

1. Marinate the chicken:

In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, half of the cumin powder, and salt.

Add the chicken and coat well. Let it marinate for at least 30 minutes or up to 2 hours in the fridge.

2. Prepare the masala:

Preheat the oven to 200°C (400°F).

Heat oil or ghee in a pan. Add chopped onions and sauté until golden brown.

Add tomato puree, coriander powder, remaining cumin powder, garam masala, and green chilies (optional). Cook the masala for about 5-7 minutes until the oil separates from the masala.

3. Bake the chicken:

Take a baking tray and spread the prepared masala evenly over the marinated chicken pieces.

Cover with aluminum foil and bake for 25-30 minutes. Remove the foil, then bake for an additional 10 minutes to allow the chicken to brown slightly.

Check if the chicken is cooked through (internal temperature should reach 75°C or 165°F).

4. Garnish and serve:

Garnish with freshly chopped coriander leaves and serve hot with rice, naan, or roti.

This recipe can be adjusted based on your spice preferences. Enjoy your delicious oven-baked chicken masala!