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
- 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
- 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.
- 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.
- 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.