This should not be considered a traditional recipe, especially given that it is not cooked in a tandoor. However, it tastes similar and is fairly easy to make. Several recipes I researched recommended a much longer marinating time such as overnight. I am leery of leaving chicken in a marinade that includes lemon juice for more than a couple hours as it can make the chicken mushy. However, I have also read that the yogurt in this marinade decreases its acidity and helps prevent breaking down the proteins. I have not tried a longer marinading time, so cannot say if it results in even more flavor–perhaps that will be a future experiment.
The vegetables used here are just a suggestion, and may be substituted, added to, or omitted based on your taste. In the references section there is a version that uses sweet potatoes instead of zucchini. I prefer to just eat this alone or with a side of rice. If pairing this with something like garlic naan or use as a filler for pita bread, then you probably want to cut the chicken thighs into more bite-sized pieces before adding to the marinade.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/tandoori-style-chicken-and-vegetables