In a large mixing bowl, combine yoghurt, ginger-garlic paste, Murg Musallam masala, red Chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Mix thoroughly to create a smooth marinade.

Place the whole chicken in the marinade, ensuring it is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow the flavours to infuse.

Preheat the oven to 375°F (190°C).

Heat oil in a pan over medium heat. Sear the marinated chicken until golden brown on all sides. Transfer the chicken to a baking dish.

Take a small piece of charcoal and heat it until red-hot. Place the hot charcoal in a small heatproof bowl or foil, and carefully position it in the center of the baking dish with the chicken. Drizzle a teaspoon of oil over the charcoal to create smoke.

Immediately cover the baking dish with a tight-fitting lid or foil, trapping the smoke inside. Allow the chicken to absorb the smoky flavours for 10-15 minutes.

Remove the lid, discard the charcoal, and garnish the Murg Musallam with fresh coriander leaves.

Serve the Murg Musallam hot, accompanied by lemon wedges for a zesty touch.

Adjust the spice levels according to your preference. You can also add a dash of lemon juice or chaat masala for extra tanginess. Enjoy the captivating and smoky flavours of this Mughlai delicacy!