Chicken Tandoori

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

1. Preheat the broiler.
2. Make shallow cuts in the chicken thighs with a sharp knife.
3. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
4. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste.
5. Toss the chicken in the mixture and let marinate 15 minutes.
6. Place the chicken on a foil-lined broiler pan.
7. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
8. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl.
9. Top the chicken with the yogurt sauce and serve with rice, if desired.
10. Photograph by Antonis Achilleos

skinless, lemon, kosher salt, plain yogurt, vegetable oil, red onion, garlic, ginger, tomato paste, ground coriander, ground cumin, paprika, fresh cilantro, rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-tandoori-recipe.html (may not work)