Instructions by Akshay Mehndiratta

In a large bowl, combine the chicken pieces, Greek yogurt, grated ginger, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the marinated chicken pieces on the sheet, leaving space between them. Bake for 15-20 minutes, or until the chicken is cooked through and slightly browned. In a large saucepan, heat the ghee or vegetable oil over medium-high heat. Add the chopped onion and cook for 5-7 minutes, or until the onion is soft and translucent. Add the minced garlic and grated ginger and cook for another 1-2 minutes, or until fragrant.