Easy Chicken Tandoori

At 237 calories per serving (or less if you use chicken breasts in place of thighs) this is a delicious Taste of India that goes down easily.

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds) or breasts if you prefer
• Juice of 1 lemon
• 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
• Basmati rice (optional)

Preheat your oven on ‘broil’.

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 of 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.

Set the Basmati rice on to boil, if you’re using it (which I recommend)

Place the chicken on a foil-lined broiler pan. Broil 5 to 6 minutes per side, turning once, until slightly charred and a thermometer inserted into the center of the chicken registers 165 degrees F.

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 on the rice, if desired.