Pat the chicken pieces dry with paper towels. Using a sharp knife, score the skin a few times and make 2–3 shallow slashes into the flesh on each piece so the marinade can penetrate.

Make the marinade

In a mixing bowl combine the yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, smoked paprika, ground cinnamon, cayenne pepper, kosher salt and black pepper. Whisk until smooth and uniform.

Marinate

Add the chicken to the bowl and rub the marinade thoroughly over and under the skin and into the slashes. Cover and refrigerate at least 1 hour, preferably 4–8 hours. For best flavor, marinate up to 24 hours.

Cooking & Finishing

Bring to room temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this helps cook more evenly.

Pan-sear (stovetop) or roast (oven)

Stovetop method: Heat 1 tablespoon neutral oil in a large ovenproof skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook undisturbed 6–8 minutes until the skin is deeply golden brown. Flip and cook 3–4 minutes on the other side. Transfer the skillet to a preheated 375°F (190°C) oven and roast 12–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Oven-only method: Preheat oven to 425°F (220°C). Arrange marinated chicken on a rimmed baking sheet or in a roasting pan skin-side up. Roast 30–40 minutes, basting once with pan juices, until internal temperature is 165°F (74°C) and skin is browned and crisp.

Finish with butter and rest

When chicken reaches temperature, remove from oven. Add 1 tablespoon butter to the hot pan (if using) and spoon the melted butter and pan juices over the chicken. Transfer to a cutting board or platter and let rest 5–8 minutes to allow juices to redistribute.

Garnish and serve

Sprinkle chopped cilantro or parsley over the chicken and serve with lemon wedges for squeezing. Taste and add flaky salt if desired.