In a large recipient, mix the tandoori paste (or powdered tandoori spices), yoghurt, garlic, ginger, lemon juice and a pinch of salt to create a marinade. Add the chicken thighs to the marinade and make sure they are all well coated. Cover and leave to marinate in the fridge for at least 2 hours, ideally overnight to allow the flavours to soak in.
Remove the chicken thighs from the marinade and discard any excess.
Place the thighs in the appliance. If possible, use an oil spray to lightly grease the thighs before cooking.
Close the appliance and start cooking using the chicken legs program for 15min at 200 degrees.
Turn the thighs halfway through cooking so that they cook evenly.
Open the handle with both hands to remove the chicken thighs.
Serve the tandoori chicken thighs with lemon wedges, basmati rice and a refreshing raita sauce. Enjoy!
