Tandoori yogurt chicken
245 cals, 36p, 4c, 10f (per meal)
2 tbsp, chopped (6g)
4 thigh(s) (592g)
1 tsp (2g)
1 tsp (3g)
2 clove(s) (6g)
1 cup (280g)
1
Preheat the oven to 400°F (200°C).
2
In a mixing bowl, combine half of the yogurt with the garlic, turmeric, ginger, and a pinch of salt. Add the chicken and toss to coat.
3
Place the chicken on a baking sheet and bake for 20-25 minutes, or until fully cooked.
4
Meanwhile, in a small bowl, mix the remaining yogurt with cilantro, a pinch of salt, and a small splash of water until smooth.
5
Serve the sauce alongside the chicken and enjoy!