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Pat the chicken pieces completely dry with paper towels. Using a sharp knife, cut 2–3 deep slashes through the skin and into the flesh of each piece — this allows the marinade to penetrate and helps the chicken cook evenly.
In a large mixing bowl, whisk together the yogurt, garlic-infused oil, grated ginger, cumin, coriander, smoked paprika, turmeric, cayenne, cardamom, salt, and lemon juice until smooth and evenly combined.
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