Tandoori Chicken

I love international cuisine! Not too long a ago, a good friend of mine from India turned me onto the joys of Indian cooking with it’s spicy complexity.  Not only is it a flavor explosion in your mouth, it’s not too bad on the waist-line. 

Tandoori Chicken

4 Chicken Breasts

1/2 c. Store bought Tandoori Paste

1 c. Plain Fat-Free Yogurt

Mix together the yogurt and tandoori paste.  Place chicken in a bag and pour tandoori mixture over chicken.  Seal bag and turn to mix and coat the chicken.  Marinate chicken for at least 1 hour or preferably overnight.  Remove chicken from marinade and grill until the chicken reaches an internal temperature of 165 degrees.

Tzatziki Sauce

1 c   Plain Fat-Free Yogurt (I prefer the thicker Greek yogurt for this.)

1 c   English Cucumber, shredded

1 t.   Mint, finely chopped

2      Garlic Cloves, minced

Salt & Pepper to taste

Shred the cucumber, mix with a little salt and place in a strainer.  Let cucumber drain for at least 10 minutes and then ring it out in a paper towel to remove the remaining liquid.  Mix together with the yogurt, mint, garlic, salt and pepper.  Serve with Tandoori Chicken.

Heather