Place the yoghurt, oil, lemon juice, spices, ginger paste, garlic paste, and dried fenugreek into a bowl, then mix until smooth and well combined.
Add the chicken to the marinade and coat it thoroughly, making sure every piece is well covered.
Cover the bowl and leave the chicken to marinate for at least one hour to allow the flavours to develop.
Preheat the oven to 180°C and arrange the marinated chicken on a baking tray in a single layer.
Bake the marinated chicken for 15 minutes, then turn the pieces to ensure even cooking.
Return to the oven and bake for a further 10 minutes, or until the chicken is cooked through and slightly charred at the edges.
Serve hot, accompanied by rice, naan, salad, or your choice of sides.
