Preparation:

Step 1:

In a large bowl, combine the yogurt, lemon juice, tandoori masala, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, garlic, ginger, and salt. Mix thoroughly to form a smooth and rich marinade. The yogurt will help tenderize the chicken, while the spices will infuse it with flavor.

Step 2:

Prepare the chicken thighs by removing the skin and making small slits into the meat. This helps the marinade penetrate the chicken more deeply, ensuring that the flavor goes all the way through the meat. The slits will also allow the chicken to cook more evenly.

Step 3:

Add the chicken thighs to the marinade. Use your hands or a spatula to coat the chicken evenly. Make sure the marinade gets into the slits for maximum flavor absorption. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors fully develop.

Step 4:

When ready to cook, preheat your grill or oven to 400°F (200°C). If you’re using an oven, line a baking sheet with aluminum foil for easy cleanup and place a rack on top. The rack will allow the heat to circulate around the chicken, helping it cook evenly and get that nice charred texture on the outside.

Step 5:

Grill or bake the marinated chicken thighs for 25-30 minutes, turning them occasionally. You want the chicken to be cooked through, with an internal temperature of at least 165°F (75°C). The chicken should be slightly charred on the outside, giving it that signature tandoori look and taste.

Step 6:

Once the chicken is done, garnish it with freshly chopped cilantro. The freshness of the cilantro adds a nice contrast to the rich, spicy chicken.