Prepare the marinade by combining yogurt, garlic, ginger, garam masala, 1 tsp of red chili powder, coriander, fenugreek, turmeric, salt, pepper, lemon juice, and 1 1/2 T of the oil. Mix well, then taste, adding more salt and/or chili powder as needed. Slice a few gashes into the chicken and completely coat the chicken in marinade. Allow to marinate for at least 6 hours or overnight. Combine the remaining 1 1/2 T oil and the remaining tsp chili powder to make chili oil. Preheat oven to 450 F. Place chicken on a wire rack nested into a baking sheet to catch the drippings. Lightly brush the wire rack with oil, then place the chicken onto it. Bake for 15 – 20 minutes, then remove from the oven and baste with some of the drippings and the chili oil. Return chicken to the oven for another 10 minutes, or until chicken is cooked through (165 degrees F). Switch oven to the broil setting and move the pan of chicken to the highest oven rack. Broil for about 5 minutes, until slightly charred. Serve with cilantro or mint chutney.