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
your Tandoori Chicken looks delicious! and the greek yogurt makes a perfect Tzatziki sauce!
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