Tandoori Chicken With Yogurt Sauce

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• coarse salt
• ground pepper
• 4 (10 -12 ounce) bone-in skinless chicken breast halves
• 2 granny smith apples
• 1 tablespoon chopped fresh cilantro

1. Preheat oven to 475u0b0.
2. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
3. Add chicken; turn to coat.
4. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160u0b0, 25 to 30 minutes.
5. Meanwhile, peel apple; coarsely grate into a medium bowl.
6. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
7. Serve sauce alongside chicken, with rice, if desired.

yogurt, garlic, ground turmeric, ground ginger, salt, ground pepper, chicken breast halves, granny smith apples, fresh cilantro

Taken from www.food.com/recipe/tandoori-chicken-with-yogurt-sauce-224817 (may not work)