Ingredients

• 8 Skinless, boneless chicken thighs (about 2 1/2 pounds)
• 1/2 Cup plus 2 tablespoon plain yogurt
• 1 Tbs Vegetable oil
• 1/2 Small, red onion, roughly chopped
• 3 Cloves garlic, smashed
• 1 2-inch piece ginger, peeled and roughly chopped
• 4 Tsp Tomato paste
• 2 Tsp Ground coriander
• 1 1/2 Tsp ground cumin
• 1 3/4 Tsp Paprika
• 2 Tbs Chopped fresh cilantro
• Kosher salt
• Juice of lemon
• Cooked rise, for serving (optional)

Directions

1. 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 tsp salt in a large bowl.
2. Pulse 2 tbsp yogurt, the vegetable oil, onion, garlic, ginger, tomato pasted, coriander, cumin, 1 1/2 tsp paprika and 1/2 tsp salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. 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 to 6 minutes per side.
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve the rice, if desired.