Begin by thoroughly washing the chicken thighs and patting them dry with paper towels. Rub salt, pepper, and lime juice over the chicken.

In a separate bowl, combine yogurt with cumin, coriander, paprika, cayenne, and garam masala. Mix until smooth. Coat chicken in marinade and refrigerate for 6 to 24 hours.

Preheat your oven by positioning the rack in the center and setting the broiler to high (or 450°F). This high heat is crucial for developing that char.

Line a baking sheet with aluminum foil and place the marinated chicken thighs on the sheet, broil for 15-20 minutes, flip, and broil for an additional 10 minutes.

Once cooked, let the Tandoori Chicken rest for a few minutes and serve hot with sides like rice, salad, or naan.