Greek Yogurt
Kashmari Chilli powder
Coriander powder
Turmeric powder
Cinnamon stick
Mix in a non-reactive bowl and leave to marinade for an hour, or overnight covered in the fridge.
Preheat grill/oven/air fryer to 180c, and cook off the chicken thighs for 30 mins, turning now and again.
Keep the bowl of the marinade on hand to baste the chicken as you turn the thighs.
While all this is going on, you can get your favourite masala sauce going on the hob to finish off the thighs in to serve with rice/naan bread etc...