Tandoori Chicken!

Alright, so this was pretty delicious, but next time I’m not using bone-in chicken. I’m also using a thinner cut or pounding the chicken out. There is no way that a bone-in chicken breast will fully cook in 30 minutes.

What you’ll need:

  • one cup of plain yogurt (I used greek yogurt – naturally fat free, very good)
  • 2 garlic cloves, run through a press or minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • salt and pepper
  • 4 chicken breasts

What you’ll do:

  1. Preheat the oven to 475 degrees Fahrenheit. In a large bowl, mix half a cup of yogurt with the garlic, turmeric, ginger, a bit of salt (I used a shake, the recipe suggests 2 teaspoons – I liked mine just fine without a ton of salt) and about 1/4 teaspoon of pepper. Add the chicken to the yogurt mixture and turn to coat. Let it marinade for a few minutes.
  2. Transfer the chicken to a rimmed baking sheet and roast until an instant read thermometer reads 160 degrees Fahrenheit in the thicket part of the chicken. This should* take 25-30 minutes.
  3. If you want rice, a nice side to go with this dish, buy some 10 minute rice and make it in the microwave according to the package directions – or, if you live near a Chinese restaurant, order a pint… I miss having a Chinese restaurant in town.

* My bone-in chicken breasts took well over 30 minutes. At least 45, probably closer to 50 minutes. LAME!


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