Logan and I are adventurous foodies
unlike some members of my family
who pretty much refused to eat an Indian themed meal
my uncle Dug and I cooked a couple years ago.
We love Indian food, and Tandoori chicken is one of our faves.
So I was happy to see this recipe in Martha's book...
thanks again Martha, you're the best.
I served with brown rice,
which was pretty "MEH".
Next time I would use white rice
since there is no sauce the brown rice was pretty dry and bland.
Also, I was totally afraid of the yogurt sauce,
but it was awesome!
Paired perfectly with the chicken.
You have to try this...It is delicious and a nice change of pace.
I hate chopping garlic and I hate grating ginger even more.
This is my solution.
I know I'm lazy...SO WHAT!?!
Tandoori Chicken with Yogurt Sauce
1 cup plain low fat yogurt ( I use greek yogurt)
2 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground ginger
4 bone in skinless chicken breast halves
2 granny smith apples
1 T chopped fresh cilantro
Preheat the oven to 475. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 tsp salt and 1/4 tsp pepper.
Add the chicken and turn to coat.
Transfer the chicken to a rimmed baking sheet. Roast until the internal temp is 160, about 25-30 min.
Meanwhile, peel apple; coarsely grate into a med bowl.
Add the cilantro and the remaining 1/2 cup yogurt; season with S&P.
Serve the sauce alongside the chicken, with rice, if desired.
Logan Rating: ****