Chicken Tandoori

This recipe came from a magazine- it might have been Bon Appetit.

8 skinless, boneless chicken thighs (about 2 1/2 lbs)
Juice of one lemon
1/2 C plus 2 T plain yogurt
1 T vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 t tomato paste
2 t coriander
1 1/2 t cumin
1 3/4 t hot paprika
2 T chopped fresh cilantro

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 t salt in a large bowl.

Pulse 2 T yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 t paprika and 1/2 t 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, 5-6 minutes per side.

Meanwhile, combine the remaining 1/2 C yogurt and 1/4 t 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 serve: 237 calories; 9g fat (2 g saturated), 115 mg cholesterol, 1266 mg sodium, 8 g carbohydrate, 2 g fiber, 30 g protein.

**Great flavor. Very easy to make. I let it marinate for several hours. Loved the fractal broccoli by the way! The rice was left over from Sunday.