Tandoori Chicken with Yogurt Sauce

This mouthwatering recipe was adapted from Everyday Food.

  • Servings: 4
Tandoori Chicken with Yogurt Sauce

Photography: Clive Streeter

Source: Martha Stewart Living Television

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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