Chicken Tandoori

Ingredients

• 2 1/2 pounds boneless, skinless chicken thighs
• 2 Tbsp. lemon juice
• 2 Tbsp. yogurt, plain
• 1 Tbsp. canola oil
• 1/2 cup chopped red onion
• 3 cloves garlic
• 1 Tbsp. chopped fresh ginger
• 4 tsp. tomato paste
• 2 tsp. coriander
• 1 1/2 tsp. cumin
• 1 1/2 tsp. paprika
• 1/2 cup yogurt, plain
• 2 Tbsp. chopped fresh cilantro
• 4 cups cooked brown or basmati rice

Instructions

1. Preheat the broiler. make shallow cuts in the chicken thighs. Toss the chicken with the lemon juice and 1 1/2 teaspoons sea salt in a large bowl. Pulse the first quantity of yogurt, canola oil, onion, garlic, ginger, tomato paste, coriander, cumin, paprika, and 1/2 teaspoon sea salt in a food processor to make a paste. Toss the chicken in the mixture and marinate for 15 minutes. Place the chicken on a foil-lined boiler pan. Broil, turning once, until a meat thermometer reaches 165 degrees F, about 5-6 minutes per side. While the chicken is broiling, combine the second amount of yogurt, cilantro, and 1/4 teaspoon paprika in a bowl. Top the chicken with yogurt sauce and serve over rice.