Ingredients
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
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
Preparation
Step 1In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.Step 2Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.
Step 1In 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.Step 2Pat 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. Step 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).Step 4Bake 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.Step 5Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.
This dish goes incredible with some homemade naan or basmati rice for a full meal.
