Chicken Tandoori with Cucumber Yogurt Sauce

Sunday, September 8, 2013

Chicken Tandoori with Cucumber Yogurt Sauce
(I had the chicken with a Dole Caesar Salad)

Awhile back, I had tried some plain Greek yogurt, and while I find it inedible to eat plain without any honey or fruit, it tastes exactly like sour cream. So last week, while buying groceries, I decided to buy some to replace the sour cream I use when making lime-cilantro salad dressing for taco salad. I still haven't made the taco salad yet, but I did buy some chicken and decided to make yogurt sauce to go with it. The result was a delicious Tandoori Chicken with Cucumber Yogurt Sauce.

Ingredients:
4 boneless and skinless chicken breasts
6 oz of plain Greek yogurt
9 teaspoons of Tandoori seasoning (I got mine from The Spice and Tea Exchange)
1/2 cucumber, peeled and diced
Juice from 1 lime
Salt and pepper for taste

Directions:
1. Pre-heat oven to 400 degrees. Rinse and pat dry chicken breasts, then lightly sprinkle 3 tsp of Tandoori seasoning on both sides of chicken
2. Take two spoonfuls of Greek yogurt and spread evenly on both sides of chicken.
3. Sprinkle another 3 tsp of Tandoori seasoning on both sides of chicken
4. Put chicken on a baking pan and place in an oven for 20 minutes, then turn over and cook for another 10 minutes.
5. While the chicken is baking, take remaining yogurt and mix in remaining Tandoori seasoning, lime juice, and cucumber.

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