Homemade Tandoori Chicken Thighs with Creamy Chutney Sauce

1. Prepare the Tandoori Chicken: In a large bowl, combine the 6 chicken thighs (remove skin for less calories if desired), 2 tsp olive oil, 1/2 cup greek yogurt, 1/4 cup tomato paste, juice from 1 lemon, 1 tbsp minced garlic, 1 tbsp minced ginger, 2 tsp salt, 2 tsp paprika, 2 tsp cumin, 2 tsp garam masala, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp black pepper. Mix thoroughly to coat the chicken. Marinate for at least 30 minutes, or preferably several hours in the refrigerator for best flavor.
2. Prepare the Creamy Chutney Sauce: In a blender or food processor, combine 1 cup fat free plain greek yogurt, 3 garlic cloves, 1-inch piece ginger, juice from 1/2 lemon, 1/4 cup cilantro, 1/4 cup mint leaves, 1/2 tsp salt, and 1/2 tsp pepper. Blend until smooth and creamy.
3. Cook the Chicken:

    - Oven Method: Preheat oven to 450F. Place the marinated chicken thighs on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until cooked through and slightly charred.

    - Air Fryer Method: Preheat air fryer to 400F. Place the marinated chicken thighs in the air fryer basket in a single layer. Air fry for 15-17 minutes, flipping halfway through, until cooked through and crispy.

4. Serve the Tandoori Chicken hot with the Creamy Chutney Sauce on the side.