Traditional Chicken Tandoori

1.In a large mixing bowl, combine the plain yogurt, vegetable oil, lemon juice, tandoori masala, ground cumin, ground coriander, paprika, turmeric powder, garlic powder, ginger powder, salt, black pepper, and cayenne pepper (if using). Whisk until smooth and well combined.

2.Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3.Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top of it to allow for even cooking and crispiness.

4.Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. This helps the chicken cook evenly.

5.Place the marinated chicken thighs on the wire rack, shaking off any excess marinade. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (75°C). For a smoky flavor, you can broil the chicken for an additional 3-5 minutes until the edges are slightly charred.

6.Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro leaves and serve with lemon wedges.