Ingredients for - Tandoori Chicken

1. 1 tbsp. ground coriander
2. 1 tsp. ground cumin
3. 1 1/2 tsp. turmeric 
4. 1 tsp. garam masala
5. 1/2 tsp. smoked paprika
6. 1/2 tsp. sweet paprika
7. 1/4 tsp. cayenne pepper
8. 1/4 tsp. ground cinnamon
9. 1/4 tsp. ground cloves
10. 1/4 tsp. ground nutmeg
11. 1 large onion, quartered
12. 1 (2") piece ginger, peeled 
13. 3 cloves garlic
14. Juice of 1 lemon
15. 1/4 c. neutral oil
16. 1 c. (8 oz.) plain whole-milk yogurt 
17. 2 tsp. kosher salt, plus more
18. 3 lb. skinless, boneless chicken thighs
19. Fresh cilantro and lime wedges, for serving

How to cook deliciously - Tandoori Chicken

1 . Stage

In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.

2 . Stage

Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.

3 . Stage

In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and 1/4 cup tandoori masala and mix until combined.

4 . Stage

Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.

5 . Stage

Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.

6 . Stage

Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.