Tandoori Chicken

1 tsp turmeric
1 Tbsp sweet paprika
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
1/8 tsp cayenne
1 cup plain yogurt
Juice of ½ lemon
1 Tbsp grated fresh ginger
1 ¼ tsp coarse salt
¼ tsp freshly ground black pepper
2 lbs skinless chicken thighs, scored (or chicken breasts)
2 Tbsp olive oil
2 yellow onions, sliced crosswise ¼-inch thick
Lemon wedges, for serving
Sprigs fresh cilantro, for garnish

Place turmeric, paprika, cumin, cinnamon, coriander, and cayenne in a small skillet over medium-low heat. Toast, stirring occasionally, until fragrant, 1 to 2 minutes.

Transfer toasted spices to a large bowl along with yogurt, lemon juice, ginger, salt, and pepper; stir to combine. Add chicken and turn to coat. Cover with plastic wrap and transfer to refrigerator. Let chill for at least 6 hours and up to overnight.
Preheat oven to 500˚. Heat olive oil in a large ovenproof skillet over medium heat. Add onions and cook, stirring, until just beginning to soften, 2 to 3 minutes. Remove chicken from marinade and place on top of onions. Transfer skillet to oven and roast until chicken is slightly charred and juices run clear when meat is pierced, about 40 minutes.

Serve immediately with lemon wedges and raita; garnish with cilantro.


from Martha Stewart