Indian Chicken with Yogurt Sauce

This is a great refreshing dish for a taste of India. It’s easy but tastes like a lot of work went into the dish.  Trader Joe’s has a great garlic naan bread that goes wonderfully with the chicken or I like to serve it with my Toasted Coconut Rice.

Combine all of the following spices in a small skillet and toast for 1-2 minutes.
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/8 cayenne pepper

Add toasted spices to bowl containing and combine:

1 cup plain yogurt
Juice from 1/2 lemon
1 tablespoon grated ginger
1 teaspoon salt
1/4 teaspoon pepper

Once yogurt and toasted spice mixture are combined, pour over 2 pounds of skinless, boneless chicken breasts or chicken thighs in 9×13 baking pan (glass or coated). Refrigerate for six hours or up to overnight.

When ready to cook chicken, preheat oven to 500 degrees and bake about 40 minutes or until chicken is slightly charred and juices run clear when meat is pierced.

Serve with following Yogurt Sauce:

Combine and refrigerate:
1 cup plain yogurt
1/2 diced cucumber, peeled and seeded
1/2 teaspoon salt
1/8 teaspoon cumin
3 tablespoons fresh, chopped mint

Serves 6-8

Related posts:

1. Cindy’s Chicken Salad