Tandoori Chicken With Yogurt Sauce

"From Everyday Food."
photo by Pasty Cornish photo by Pasty Cornish
photo by Pasty Cornish
photo by sweetysjd photo by sweetysjd
Ready In:




  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. qwerty3020
    The marinade was much too salty for me (and I love salt). Otherwise, it was very good.
  2. RockstarRachael
    This recipe was AMAZING and I'm making it for dinner for the 2nd time tonight! I skipped the whole apple/yogurt side dish and just used the yogurt to marinate the chicken. (I marinated in the fridge overnight). I cubed my chicken and put it on skewers and bbq'd it on the outside grill. Served along with long grain rice, grilled vegetables and Naan. So SOOOOO Yummy and one of my favorite recipes. Thanks!
  3. mickeydownunder
    This is ABSOLUTELY GREAT! Recipe is first rate! LOVED apple/yogurt combination! STILL am in state of elation! Used chicken breast instead of boned, true! Also had no-fat vanilla yogurt on hand that I think added to GREAT flavour too! Thanks for the recipe!
  4. deinemuse
    I thought this was very very good!!! Not exactly the tandoori I was looking for, but regardless everyone I made this for raved! Very easy to make! Maybe it was because I used cubed chicken and fried it, but still it was amazing. I will have to bake next time and see if I can get it more red and crispy.
  5. sweetysjd
    Delicious! I can't believe how flavorful this was even without marinating! Very easy too. I left out the cilantro, followed the rest of the recipe exactly. Thanks Redsie! I'll make this again!


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