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Tandoori Chicken with Yogurt Sauce

This mouthwatering recipe was adapted from Everyday Food.

  • servings: 4
Photography: Clive Streeter


  • 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. Step 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. Step 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. Step 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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Reviews (1)

  • 15 Apr, 2013

    This was wonderful! I made it with boneless skinless chicken thighs. I loved it, and my two and three-year-olds - who often form a mutiny at the dinner table - kept asking for more and more!