Grilled Tandoori Chicken

2 t. canola oil
4 t. Hungarian paprika
2 t. ground cumin, divided
2 t. ground coriander, divided
2 t. garam masala
1 t. ground turmeric
1 t. ground red pepper
2 C. coarsely chopped onion
1/2 C. coarsely chopped fresh ginger
2 t. finely chopped seeded serrano pepper
8 garlic cloves, crushed
2-1/2 C. plain low-fat yogurt, divided
1/4 C. fresh lemon juice, divided
2 t. salt, divided
16 boneless, skinless chicken thighs (about 3 lbs)
cooking spray

Heat oil in a small nonstick skillet over medium-high heat.  Add paprika, 1-1/2 t. cumin, 1-1/2 t. 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 C. yogurt, 2 t. juice, and 1-3/4 t. salt to onion mixture; process until smooth.  Transfer mixture to a large heavy-duty zip-top plastic bag.  Cut 3 shallow slits into each chicken thigh.  Add chicken to bag, and seal.  Toss to coat.  Marinate in refrigerator for 8 hours or overnight, turning occasionally.

Prepare grill.

Combing remaining 2 C. yogurt, 2 T. lemon juice, 1/2 t. cumin, 1/2 t. coriander, and 1/4 t. salt in bowl, stirring well.  Cover mixture and chill.

Remove chicken from bag; discard marinade.  Place chicken on a grill rack.  Grill 7 minutes on each side or until done.

8 servings: 256 Calories, 8.1g Fat, 32.2g Protein, 12.7g Carb, 1.7g Fiber, 767mg Sodium