Mix the Marinade: In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric, smoked paprika, ground cinnamon, ground cloves, cayenne pepper (if using), nutmeg (if using), garlic, ginger, and salt. Stir everything together until the marinade is smooth and well-blended.

Marinate the Chicken: Add the chicken thighs or drumsticks to the bowl and turn them until each piece is coated evenly. Cover and refrigerate for at least 1 hour—or overnight if you want a deeper flavor.

Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Arrange and Brush with Oil: Place the marinated chicken pieces on the prepared baking sheet. Brush each piece with a little vegetable oil to help it crisp and develop a beautiful color in the oven.

Bake Until Cooked Through: Bake for 35–40 minutes, or until the chicken is fully cooked and the edges are slightly charred. Cooking times may vary depending on the size of your chicken pieces, so check for doneness.

Serve and Enjoy: Serve your hot Tandoori Masala Chicken with warm naan, fluffy rice, or a fresh salad for a complete meal.