For the Tandoori-Style Chicken

• 1 ½ lb boneless skinless chicken thighs, cut into 2-inch pieces
• ¾ cup plain whole-milk yogurt (Greek yogurt works great)
• 1 tbsp neutral oil (avocado or canola)
• 1 tbsp fresh lemon juice
• 1 tbsp finely grated ginger (or ginger paste)
• 3 cloves garlic, finely grated (or 1 ½ tsp garlic paste)
• 2 tsp Kashmiri red chili powder (or 1 tsp paprika + ½ tsp cayenne)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp smoked paprika (optional)
• ½ tsp turmeric (optional)
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper

For the Cilantro Rice

• 1 ½ cups basmati rice, rinsed
• 2 ¼ cups water (or broth)
• 1 tbsp butter or ghee (olive oil works)
• ¾ tsp kosher salt
• 1 cup chopped cilantro leaves and tender stems
• 1 tbsp fresh lemon juice

Optional Quick Onion Topping

• ½ red onion, thinly sliced
• 1 tbsp lemon juice
• Pinch kosher salt