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Tandoori Chicken with Yogurt Sauce

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    This mouthwatering recipe was adapted from Everyday Food.
    Martha Stewart Living Television
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

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