Chicken Tandoori

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Ingredients
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 tablespoon ginger
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

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 yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, paprika and salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 30 minutes.
Place the chicken on the grill turning once 5 to 6 minutes per side.
Top the chicken with the yogurt sauce and serve grilled  mix vegetable