Chicken Tandoori

By Ellan

Ingredients

• 8 skinless, boneless chicken thighs (about 2 lbs.)
• juice of 1 lemon
• 1/2 cup plus 2 tab. plain yogurt
• 1 tab. vegetable oil
• 1/2 small red onion, roughley chopped
• 3 garlic cloves, smashed
• 1 2-inch piece of ginger, peeled and roughly chopped
• 4 teas. tomato paste
• 2 teas. ground coriander
• 1 1/2 teas. ground cumin
• 1 3/4 teas hot paprika
• 2 tab. chopped fresh cilantro
• Cooked rice, for serving (opt.)

Preparation

Step 1

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teas. salt in a large bowl.

Pulse 2 tab. yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 teas. paprika and 1/2 teas. salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning over once, until slightly charred and a thermometer inserted into the center registers 165, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teas. paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.