Grilled Tandoori Chicken

Ingredients

• 2 teaspoons canola oil 
• 0.5 cup ginger fresh peeled coarsely chopped
• 2 teaspoons garam masala 
• 8  garlic cloves crushed
• 2 teaspoons ground coriander divided
• 2 teaspoons ground cumin divided
• 1 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 4 teaspoons hungarian paprika sweet
• 0.3 cup juice of lemon fresh divided
• 2.5 cups yogurt plain low-fat divided
• 2 cups onion coarsely chopped
• 2 teaspoons salt divided
• 2 teaspoons serrano chile seeded finely chopped
• 3 pounds chicken thighs boneless skinless

Equipment

• food processor
• bowl
• frying pan
• grill
• ziploc bags

Directions

1. Heat oil in a small nonstick skillet over medium-high heat.
2. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly.
3. Remove from pan; cool.
4. Place onion and next 3 ingredients in a food processor; process until smooth.
5. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth.
6. Transfer mixture to a large heavy-duty zip-top plastic bag.
7. Cut 3 shallow slits in each chicken thigh.
8. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally.
9. Preheat grill to medium-high heat.
10. Combine remaining 2 cups yogurt, remaining 2 tablespoons juice, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon coriander, and remaining 1/4 teaspoon salt in a bowl, stirring well. Cover and chill.
11. Remove chicken from bag; discard marinade.
12. Place chicken on grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
13. Serve with yogurt mixture.