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Juicy chicken thighs marinated in yogurt, lemon, garlic, ginger, and warm Indian spices, then grilled until charred at the edges and fully cooked. Serve with cooling cucumber, herbs, and lemon.
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Yogurt tenderizes the chicken while carrying the spices into every cut. Kashmiri chili provides vivid color without excessive heat, and high-heat grilling creates the smoky, lightly charred edges that define tandoori chicken.
Refrigerate cooked chicken in a covered container for up to 3 days. Refrigerate raw chicken in its marinade for no more than 24 hours.
Reheat covered in a 180°C oven until steaming hot throughout, or warm gently in a skillet with a splash of water. Do not reuse leftover marinade unless it is boiled for at least 1 minute.
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