Quick Tandoori Chicken

• 3/4 cup Greek yogurt (mixed well with 1/4 water)
• 1 Tblsp fresh ginger, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 Tblsp Indian Tandoori spice mix
• 1 Tblsp dried fenugreek leaves
• 1/2 tsp salt
• 2 Tblsp fresh lemon juice
• 1 Tblsp vegetable oil
• 6 skinless, bone-in chicken thighs
• 1 Tblsp butter, melted
• Lemon wedges and sliced red onion for garnish

1. In a large bowl, combine the first 8 ingredients. Add the chicken and mix well. Cover and refrigerate for at least 8 hrs (or overnight).
2. Preheat oven to 400 degrees.
3. Place the chicken in a single layer on a lightly greased roasting pan. Roast for 20-30 min.
4. Set the oven to broil and brown for 5 min,k basting and tuning the chicken over halfway through.
5. Serve over rice with lemon wedges and sliced onions.

greek yogurt, ginger, garlic, spice mix, fenugreek leaves, salt, lemon juice, vegetable oil, chicken, tblsp butter, lemon wedges

Taken from www.epicurious.com/recipes/member/views/quick-tandoori-chicken-52859401 (may not work)