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- 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.
- 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.
- 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.
- 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.
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