Grilled Tandoori Chicken

2 tsp. canola oil
4 tsp. Hungarian sweet paprika
2 tsp. cumin
2 tsp. coriander
2 tsp. garam masala
1 tsp. turmeric
1 tsp. red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 tsp. finely chopped seeded serrano pepper
8 garlic cloves, crushed
2½ cups plain low-fat yogurt
1/4 cup fresh lemon juice
2 tsp. salt
16 skinless, boneless chicken thighs (about 3lbs.)

Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1½ tsp.
cumin, 1½ tsp. coriander, garam masala, turmeric, and red pepper to pan;
cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

Place onion, ginger, serrano pepper, and garlic in a food processor; process
until smooth. Add spice mixture, 1/2 cup yogurt, 2 tbsp. juice, and 1-3/4 tsp.
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 for
8 hours or overnight, turning occasionally.

Prepare grill.

Combine remaining yogurt, juice, and seasonings in a bowl, stirring well. Cover
mixture, and chill.

Remove chicken from bag; discard marinade. Place chicken on a grill rack coated
with cooking spray. Grill 7 minutes on each side or until done. Serve with
yogurt mixture.

8 servings