Chicken Tandoori

Chicken Tandoori

Ingredients

  • 8 skinless, boneless chicken thighs or chicken breasts if you prefer (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)

Directions

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 teaspoons salt in a large bowl.

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. Toss the chicken in the mixture and let marinate 15 minutes.

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.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 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.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

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