Tandoori Chicken
by Food Network Kitchen
Indian Easy prep20 mins cook20 mins total time40 mins servings4 calories237 addedNovember 2021
- 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
- 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.
- 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.
- 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 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