Chicken Tandoori

We did a big Indian cooking extravaganza and this was one of the new recipes that we tried that worked well.  No red dye, and no tandoori oven.

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2 -inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce