Wash the chicken thoroughly and set aside for 10 minutes. Score the chicken pieces with a knife so the marinade can penetrate.

In a bowl, mix the yogurt, turmeric, chili powder, ginger-garlic paste, salt, black pepper, and ground coriander. Add 1 tablespoon oil and the chicken pieces, then mix well to coat. Marinate for 30 minutes.

Heat 1 tablespoon oil and 1 teaspoon butter in a pan over medium heat. Add the chicken pieces to the pan. Do not stir for 2 minutes. After 2 minutes, flip the chicken pieces and cook the other side for 10-12 minutes.

Flip the chicken pieces occasionally so they get crispy on all sides. Once the chicken is cooked through and browned, transfer to a plate. Light a piece of charcoal on the stove and place it in a small bowl. Pour 1 teaspoon ghee over the hot charcoal and set the bowl in the plate with the chicken. Cover the plate and let it smoke for 2-3 minutes to infuse the chicken with a smoky flavor.

Your tandoori chicken is ready. Garnish with chopped cilantro, onion, and lemon wedges, and serve.