Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp lemon juice
  • 1/2 cup thick Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp neutral oil
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon powder
  • 1/2 tsp crushed dried fenugreek leaves

Instructions:

  1. Rub the chicken thighs with salt, Kashmiri red chili powder, and lemon juice. Let the meat sit for 15 minutes to open the pores.
  2. In a mixing bowl, combine thick Greek yogurt, ginger-garlic paste, neutral oil, garam masala, turmeric powder, ground cumin, cinnamon powder, and crushed dried fenugreek leaves until emulsified.
  3. Coat the chicken thoroughly in the main Tandoori marinade and refrigerate for a minimum of 4 hours (up to 24 hours) for maximum flavor penetration.
  4. Preheat the oven to 425°F (220°C).
  5. Place the marinated chicken thighs on a wire rack set over a baking sheet to allow for maximum airflow.
  6. Bake for 20–25 minutes until the yogurt marinade sets and the edges begin turning a deep red-brown.
  7. Switch the oven to the broiler setting for a final char to achieve the authentic Tandoor finish.