Prepare the Marinade: In a large bowl, mix the yogurt, grated ginger, minced garlic, smoked paprika, curry powder, ground cumin, garam masala, lemon juice, salt, and pepper. Grate the peeled turmeric root into the mixture and stir well.

Marinate the Chicken: Make shallow cuts in the chicken thighs with a sharp knife. This will help the marinade penetrate the meat. Place the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for best results.

Preheat the Oven: Preheat the oven to 200°C (390°F). Line a baking tray with aluminum foil and place a wire rack on top.

Cook the Chicken: Remove the chicken thighs from the marinade, shaking off any excess. Place them on the wire rack, leaving space between each thigh. Bake in the preheated oven for 25-30 minutes, or until fully cooked and golden brown on the outside. To check for doneness, pierce the meat with a fork; if the juices run clear, the chicken is ready.

Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to settle.

Serve: Serve the Tandoori Chicken hot, accompanied by basmati rice, warm naan bread, or a fresh salad. Enjoy this delicious and aromatic Indian-inspired dish!