In a large bowl, combine yogurt, tandoori masala, lemon juice, garlic, ginger, and salt. Add chicken thighs and coat them well. Cover and marinate for at least 1 hour, or overnight for best results.

Cook the Basmati Rice

Rinse basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and fluffy.

Prepare the Tandoori Chicken

Preheat the grill or oven to 400°F (200°C). Place the marinated chicken on the grill or a baking sheet. Cook for about 20-25 minutes, or until the chicken is cooked through and has a nice char.

Toast the Nuts and Raisins

In a small pan, lightly toast the sliced almonds, chopped pistachios, and raisins over medium heat for about 3-4 minutes, stirring frequently.

Make the Cucumber Cilantro Yogurt

In a bowl, mix diced cucumber, chopped cilantro, and additional yogurt. Season with salt to taste.

Serve

Serve the tandoori chicken over the coconut basmati rice, topped with the toasted nuts and raisins. Add a side of cucumber cilantro yogurt.