Tandoori Chicken

Ingredients

TANDOORI MASALA

• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• 1 1/2 tsp. turmeric 
• 1 tsp. garam masala
• 1/2 tsp. smoked paprika
• 1/2 tsp. sweet paprika
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

CHICKEN & ASSEMBLY

• 1 large onion, quartered
• 1 (2″) piece ginger, peeled 
• 3 cloves garlic
• Juice of 1 lemon
• 1/4 c. neutral oil
• 1 c. (8 oz.) plain whole-milk yogurt 
• 2 tsp. kosher salt, plus more
• 3 lb. skinless, boneless chicken thighs
• Fresh cilantro and lime wedges, for serving

Directions

TANDOORI MASALA (OPTIONAL)

1. In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.
2. Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.

CHICKEN & ASSEMBLY

1. In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and 1/4 cup tandoori masala and mix until combined.
2. Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.
3. Preheat oven to 400˚. Set a wire rack in a large sheet pan. Arrange chicken on rack (no need to let excess marinade drip off).
4. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.
5. Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.