In a bowl, combine 4 tablespoons of yoghurt, ¼ cup of oil, ¾ teaspoon of black pepper, 1 teaspoon of cumin powder, ¾ teaspoon of coriander powder, 2 teaspoons of salt, ¾ teaspoon of red chilli powder, ¼ teaspoon of garam masala, ¼ teaspoon of red food colour, and 1 tablespoon of ginger garlic paste.

Mix the ingredients thoroughly.

Add lemon juice and continue mixing until a uniform masala paste is formed.

Add the chicken pieces to the masala mixture and ensure they are well-coated.

Allow the chicken to marinate for a minimum of 5 hours, preferably overnight for enhanced flavour.

Preheat the oven to 220-240 C. Now place the chicken on a greased baking grill, and place the grill on top of a baking sheet. Leave space between each chicken piece for easy handling. Bake the marinated chicken for 15-18 minutes. Then baste it with some butter or ghee using a brush. Turn the chicken pieces over and bake for another 15 minutes, so both sides cook evenly. You can also broil for an additional 5-7 minutes if you want a deeper colour on the chicken.

In a blender, combine 2 to 3 green chillies, ½ tablespoon of white cumin (zeera), ½ teaspoon of salt, fresh coriander, and 150 grams of yoghurt.

Blend the ingredients to create a smooth and flavorful raita.

Arrange a platter and place freshly cut salad on it for a vibrant presentation.

Serve the prepared raita in a small bowl.

Arrange the cooked chicken on the platter to create an appealing and appetizing display.