In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, salt, black pepper, and olive oil. Mix well until all ingredients are fully incorporated.

Marinate the Chicken

Add the skinless chicken breasts and legs to the marinade. Make sure each piece is well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Grilling the Chicken

Preheat the Grill

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

Grill the Chicken

Remove the marinated chicken pieces from the refrigerator. Place them on the grill and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Rest and Serve

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chicken.