Friday, September 11, 2009

Tandoori Chicken with Yogurt Sauce

Even though it's Friday, and we got home at 2:15 instead of 4:15pm, I'm tired. I really didn't want to spend much time on dinner. I pulled out my Everyday Food: Great Food Fast cookbook, and flipped through the index. Tandoori Chicken caught my eye, and we happened to have all the important ingredients!

I really thought I had grown cilantro this year, but I didn't see it when I ran out to the garden, so I grabbed some flat-leaf parsley for the yogurt sauce. I also decided to pick some mint to add to the sauce.

This chicken is fast and delicious! I forgot to charge my camera battery, so you'll just have to imagine a succulent piece of roasted chicken, tinged yellow from the turmeric, complemented by a white apple yogurt sauce speckled with fresh, green herbs...

Even the boys are loving this chicken, although H-Bomb initially said "it's too spicy" but then sat down and ate it ALL. Sawed Off had no complaints at all.

The book says: "Grated apples are an unusual but welcome addition to yogurt sauce. Ours is a variation on raita, the traditional accompaniment to many Indian dishes; its cooling effect counterbalances the spiciness of the meat."

Tandoori Chicken with Yogurt Sauce

Serves 4
Prep time: 30 minutes
Total time: 35 minutes

1 cup plain low-fat yogurt, divided
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and freshly ground pepper
4 bone-in, skinless chicken breast halves (10 to 12 ounces each)*
2 Granny Smith apples (I used 2 Jonathans)
1 tablespoon chopped fresh cilantro (I used about 1 tablespoon chopped fresh flat-leaf parsley and about 1/2 tablespoon chopped fresh mint)

*I used bone-in chicken thighs (with skin) because they were on sale today at the grocery store--$0.66 per pound! I bought 12 packages (the limit, and I'll buy 12 more on Monday if they've got them!)

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

2. Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160 degrees F, 25 to 30 minutes.

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

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