Score the chicken. Cut 2 to 3 deep slashes through the skin and into the meat on each piece, about ½ inch (1cm) deep. This lets the marinade penetrate past the skin and into the muscle, not just sit on top of it.

Mix the marinade in a large bowl. Taste it. It should be aggressively seasoned and a little sharp. Yogurt dulls spice once it bakes, so timid marinade makes bland chicken.

Toss the chicken with salt and oil, then coat thoroughly with the marinade, pushing it into the scored cuts. The oil helps browning, and the salt seasons the meat, not just the yogurt on the outside.

Marinate at least 2 hours in the fridge, or up to 24 hours. Bone-in pieces need longer than boneless to let the flavor get through. If you are short on time, a minimum of 30 minutes still helps.

Heat the oven to 450°F (230°C). Put a wire rack on a foil-lined sheet pan. High heat plus airflow is how you get 'tandoor-ish' edges instead of pale, steamed chicken.

Shake off excess marinade (leave a thin coating, do not pack it on) and place the chicken skin-side up on the rack with space between pieces. If the pieces touch, they will steam each other and you will miss the char. Roast 25 to 30 minutes until the thickest piece hits 165°F (74°C) at the bone.

While the chicken roasts, heat 1 tbsp oil in a large cast iron or stainless skillet over high heat until smoking. When the chicken comes out of the oven, transfer the pieces skin-side down into the hot pan. Sear for 2 to 3 minutes without moving them until the skin is deeply charred and crisped. The oven cooks everything through; the pan gives you the char and crackle that the broiler alone misses on bone-in pieces.

Rest 5 minutes, then hit with lemon. Acid wakes the spices back up after the oven. Serve with coriander and onions.