Clean 1 kg of chicken and make deep incisions on it.
In a bowl, mix 200 grams of yogurt, 2 tablespoons of lemon juice, 2 tablespoons of vegetable oil, 1 tablespoon of red chilli powder, 1 tablespoon of turmeric powder, 1 tablespoon of garam masala, 1 tablespoon of cumin powder, and salt as per taste to make the marinade.
Apply this marinade to the chicken, ensuring it goes into the incisions. Let it marinate for at least 3-4 hours, preferably overnight.
Preheat your oven to 200 degrees Celsius. Place the marinated chicken on a grill rack and cook for about 20-25 minutes.
Turn the chicken pieces over and cook for another 20 minutes or until the chicken is cooked thoroughly and has a nice charred look.
Serve the Tandoori Chicken hot, garnished with coriander leaves and lemon wedges.