Thursday, February 21, 2008
Tandoori Chicken with Yogurt Sauce
From Every Day Food, Great Food Fast
This was a christmas present from Evan. I love getting this magazine every month. The recipes are effortless and it is filled with lovely pictures. Same goes for the book, a collection of favorite recipes from the magazine.
With that said, this recipe was just okay for me. Maybe we should've eaten it right after it came out of the oven but timing is hard when dinner revolves around Evan's bedtime. What does make this recipe is the accompanying yogurt sauce with apples and cilantro. It balanced nicely with the flavor of the chicken.
I split the recipe in half this time around and substituted parsley for cilantro.
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 breasts halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
1. Preheat oven to 475°. 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°, 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.
Per serving (with out rice): 346 calories; 6.9 grams fat; 54.5 grams protein; 14.1 grams carbohydrates; 1.6 grams fiber
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Hi Maria,
I didn't know you had a recipe blog. Anyway, try the tandoori chicken recipe from epicurious.
http://www.epicurious.com/recipes/food/views/238388
While not totally authentic, it made the most moist chicken ever. I think it was the greek-style yogurt. yum.
erin