Bone-in chicken marinated overnight in yogurt blended with garam masala, ginger, garlic, and turmeric, then cooked in a clay tandoor oven until charred and juicy. The spice rub penetrates deeply for bold flavor in every bite, with the skin crisped from high heat while the meat stays tender. It arrives sizzling on a bed of grilled onions and paired with cooling mint chutney and lemon wedges. Diners note the generous portion and balanced heat that builds gradually.