After I made this meal, I honestly questioned why I’m not yet married! I stumbled upon this recipe before I received my highly coveted Everyday Foods Cookbook. Too many delicious recipes that it took me over a year to happily cook through it.

While at Publix a few months back, I accidentally grabbed plain yogurt instead of vanilla flavored! Gag! After doing some research I came across Tandoori Chicken with Yogurt Sauce. I was intrigued, but thought I’d at least try it. Turns out, it was the greatest mistake I’ve ever made! Try this Greek recipe out for yourself:

Tandoori Chicken with Yogurt Sauce

Serves 4

  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • Coarse salt and ground pepper
  • 4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
  • 2 Granny Smith apples
  • 1 tablespoon chopped fresh cilantro


  1. Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
  2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
  3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.