Chicken Tandoori

I got this from this month's Food Network magazine.  To quote Abe just now, it's "Yummm-mee!"  And at only 237 calories per serving, you can have an extra piece without guilt!

I couldn't find hot paprika at the grocery store, so I just used sweet paprika with 1/4 teaspoon of cayenne pepper.   If you find hot paprika in the Detroit Metro area, let me know, ok?

I didn't debone the thighs, so if you don't have boneless, don't worry.  Make sure you check the doneness of the meat, though, since the bone will make it need a little bit more time.

I tried to take a picture of the meal, but my camera battery was dead (Aubri's cringing if she's reading this!).  So the pic is from FoodNetwork.com.

I served it with basmati rice and a green salad.

Enjoy!

Chicken Tandoori
Serves 4

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)

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.