Tandoori-Style Chicken

Cut the chicken thigh into bite-size pieces and prepare a bowl.

In a separate bowl, combine plain yogurt, grated garlic and ginger, and lemon juice.

Add paprika, turmeric, black pepper, cayenne, garam masala, and salt and stir.

Mix everything well to form the tandoori paste base.

Add the chicken to the paste and massage it in thoroughly so the spices coat every piece.

Cover and refrigerate for at least 30 minutes.

Heat oil in a frying pan and lay the marinated chicken skin-side down.

Lower the heat to avoid scorching, turn occasionally, and cook through slowly.

Plate and serve with lemon wedges as desired.