In a large mixing bowl, combine Greek yogurt, vegetable oil, fresh lemon juice, grated ginger, minced garlic, garam masala, paprika, turmeric, cumin, coriander, cayenne pepper, and salt. Whisk until well blended, ensuring a smooth consistency.

Take your chicken pieces and make several slashes on each side, allowing the marinade to penetrate deeper. Coat the chicken generously with the marinade, ensuring every surface is covered. Place it in a bowl, cover with plastic wrap, and refrigerate for at least 12 hours, or ideally up to 24 hours.

About 30 minutes before cooking, preheat your oven to 200°C (400°F). While that heats up, line a baking tray with aluminum foil and place a greased wire rack on top.

Carefully place the marinated chicken on the wire rack, ensuring there's space between each piece for proper airflow. Bake in the preheated oven for 30 minutes. After this time, flip the chicken and return it to the oven for an additional 10-15 minutes.

Once your Tandoori Chicken has finished baking, let it rest for about 5-10 minutes. Garnish with chopped cilantro and serve alongside lemon wedges.