A little Indian

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.

Secrets out!

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 

S&P

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.

Serves 4.

Logan Rating: ****