In a large mixing bowl, add yoghurt, ginger-garlic paste, tandoori masala, red chilli powder, turmeric powder, cumin powder, coriander powder, paprika (if using), and salt. Mix well to form a smooth marinade. After preparing the marinade, add the chicken legs (Tangdi) to it and coat them thoroughly. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, for the flavours to meld.

Heat oil in a pan on medium heat. Once the oil is heated, place the marinated chicken thighs in the pan and fry them until they are cooked and slightly charred, turning occasionally. This process will take about 15-20 minutes. Afterward, remove the fried chicken thighs from the pan and set them aside.

Take a small piece of charcoal and heat it over a flame until it becomes red-hot. Once the charcoal is hot, place it in a small heatproof bowl or on a piece of aluminum foil. Carefully position the bowl or foil in the centre of the pan with the fried chicken thighs. Drizzle a teaspoon of oil over the hot charcoal to create smoke. Immediately cover the pan with a tight-fitting lid, trapping the smoke inside.

Let the chicken thighs sit in the smoky environment for 5-7 minutes to absorb the flavours. After this duration, remove the lid and discard the charcoal. Finally, garnish the smoked chicken thighs with fresh coriander leaves.

Serve the Smoked Chicken Tandoori (Tangdi) hot, accompanied by lemon wedges for a tangy twist. Enjoy the enticing and smoky flavours of this Indian-style Smoked Chicken Tandoori!

Adjust the spice levels according to your preference. You can also add a dash of lemon juice or chaat masala for extra tanginess.