- Whisk together the yoghurt, water and salt in a large bowl. Add the chicken thighs and coat. Cover and let marinade in the fridge for 1 hour or up to 24 hours.
- While the chicken marinates, make the yoghurt sauce: strain the ½ cup yoghurt in some cheesecloth to release the moisture for about 30 min- 1 hour. Then whisk it with the salt and pepper to taste. Set aside until ready to serve
- Remove from the fridge. In a bowl combine the self rising flour and tandoor spice, whisk to combine
- Remove the chicken from the marinade and let excess drip off. Add 2-3 tbsp of the marinade to the flour mixture and work with your fingers. Coat the chicken in the flour mix pressing to adhere and get a thick shaggy layer. Transfer to a plate to rest and repeat with the remaining chicken.
- Meanwhile, heat oil to 200ºC in a large wok, dutch oven or cast iron skillet. Carefully lower the chicken into the oil and cook for about 2-3 minutes on each side, until golden brown. Transfer to a lined plate.
- In another large bowl, add some of the hot frying oil to the tandoori spice and whisk to combine, coat the chicken in this oil.
- Toast your buns and spread the top with some of the yoghurt sauce. Place a juicy sauced up piece of chicken on the bottom half and sandwich together.