Tandoori Chicken

Indian Weeknight Easy prep20 mins cook20 mins total40 mins servings4 calories237 added2021

• 8 skinless, boneless chicken thighs (about 2½ pounds)
• Juice of 1 lemon
• Kosher salt
• ½ cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• ½ small red onion, roughly chopped
• 3 cloves garlic, smashed
• 2 inches piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1½ teaspoons ground cumin
• 1¾ teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• (optional) Cooked rice, for serving

1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1½ teaspoons salt in a large bowl.
2. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1½ teaspoons paprika and ½ teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
4. Meanwhile, combine the remaining ½ cup yogurt and ¼ teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Nutrition

calories237 total fat9g saturated fat2g cholesterol115mg total carbohydrates8g dietary fiber2g protein30g sodium1,266mg