Grilled Tandoori Chicken

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2 teaspoons canola oil

4 teaspoons Hungarian sweet paprika

2 teaspoons ground cumin, divided

2 teaspoons ground coriander, divided

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon ground red pepper

2 cups coarsely chopped onion $

1/2 cup coarsely chopped peeled fresh ginger

2 teaspoons finely chopped seeded serrano chile $

8 garlic cloves, crushed

2 1/2 cups plain low-fat yogurt, divided $

1/4 cup fresh lemon juice, divided

2 teaspoons salt, divided

16 skinless, boneless chicken thighs (about 3 pounds) $

Cooking spray



1. Heat oil in a small nonstick skillet over medium-high heat. 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. Remove from pan; cool. 2. Place onion and next 3 ingredients in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally. 3. Preheat grill to medium-high heat. 4. 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. 5. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

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