Tandoori-style chicken thighs

Ingredients

• 1 cup plain yogurt, divided
• 1 lemon
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 8 boneless, skinless chicken thighs (about 2 lb)
• 2 red onions, cut into wedges
• 2 tbsp vegetable oil
• 1 cucumber, grated
• 4 naan
• Salt

Steps

1. Heat the oven to 450 °F.
2. Mix 1/2 cup of the yogurt with the juice of half the lemon, the garlic, ginger, spices and 1 1/2 tsp salt.
3. Coat the chicken in the yogurt mixture, then wash your hands. Let the chicken marinate for 15 minutes.
4. Toss the onions with the oil on a large sheet pan. Lay the chicken on top and discard any marinade left in the bowl. Wash your hands and the bowl.
5. Roast for 20 to 25 minutes, until charred at the edges and cooked through (165 °F inside).
6. Squeeze the grated cucumber dry and stir it into the rest of the yogurt with a pinch of salt.
7. Warm the naan in the oven for the last 2 minutes. Serve the chicken and onions with the naan, the cucumber yogurt and lemon wedges.