Tandoori Chicken

with yogurt sauce

From Everyday Foods, Issue 19

We tried this last night and it was a real winner, both in taste and in ease of preparation.

1 cup plain yogurt (I used whole milk Greek variety)
2 garlic cloves, pressed
1 teaspoon ground turmeric
1 teaspoon ground ginger
kosher salt
ground pepper
4 bone-in skinless chicken breasts halves (I used boneless, skinless)
2 Granny Smith apples
2 tablespoons chopped cilantro

Preheat oven to 475. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.

Transfer chicken to a rimmed baking sheet. Roast until instant read thermometer inserted into thickest part of breast (avoiding bone) registers 160 (25 to 30 mintues).

Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and papper. Serve sauce alongside chicken, with rice, if desired.

Serves 4