Tandoori Chicken with Yogurt Sauce

This is another great, fast recipe from Martha Stewart. The flavor is great and it is really easy to make. The sauce is delicious, even with dried cilantro. This is quickly becoming a go-to dish on week nights.

Tandoori Chicken with Yogurt Sauce by Martha Stewart

Ingredients

Serves 4

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.