Tandoori Chicken

Ingredients

• 4 chicken thighs, boneless, skinless
• 2 tbsp lemon juice
• 1 tsp paprika
• ½ red onion
• ¾ cup Greek yogurt
• 1 tbsp ginger, grated
• 1 clove garlic
• ¾ tsp garam masala
• ¾ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp turmeric
• 1 tbsp vegetable oil (optional)

Steps

1. In a shallow dish, combine lemon juice, paprika, and finely chopped red onion. Slash each chicken thigh 3 times and turn them in the mixture; set aside for 10 minutes.
2. In a separate bowl, mix Greek yogurt, grated ginger, minced garlic, garam masala, ground cumin, chili powder, and turmeric to create the marinade.
3. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for best flavor.
4. Preheat your grill to medium-high heat.
5. Lift the marinated chicken pieces onto a rack over a baking tray. Lightly brush with vegetable oil, if desired.
6. Grill the chicken for 8 minutes per side, or until lightly charred and cooked through with an internal temperature of 165°F (74°C).
7. Serve hot with your favorite Indian sides.