Creating Spicy Yogurt-Marinated Chicken Tandoori with Cilantro Rice can be effortless if you follow these steps:

1. Prepare the Marinade: In a bowl, mix together yogurt, tandoori masala, ginger-garlic paste, lemon juice, cayenne pepper, and salt until smooth.
2. Marinate the Chicken: Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Cook the Rice: Rinse the basmati rice and drain well. In a pot, combine rice, water or chicken broth, and a pinch of salt. Bring to a boil and then reduce to a simmer. Cover and cook for about 15-20 minutes or until rice is tender and water is absorbed. Remove from heat and let it rest.
4. Prepare to Cook Chicken: Preheat your grill or oven to a medium-high temperature. If you're using an oven, place a rack near the broiler.
5. Cook the Chicken: Remove chicken pieces from the marinade, allowing excess to drip off. Grill for 5-6 minutes on each side until cooked through (internal temperature should reach 165°F). If baking, place in the oven and broil for 10-12 minutes.
6. Fluff the Rice: Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro for added freshness and flavor.
7. Serve: Transfer the cooked chicken onto a serving platter alongside the cilantro rice. Garnish with additional cilantro leaves, if desired.

Now you're set to enjoy this bold and flavorful dish!