Tandoori Chicken

This dish was tonight's dinner and oh boy was it ever good. And when I mean good, I mean G O O D.  I don't think that I've had such a good dinner in a long time (that's quite a claim, I know!). Jeremy and I really enjoy Indian food but have never made our own tandoori chicken. This dish is a little scary because you`re cooking your chicken at an insanely high temperature but that is to replicate working in a `tandoor` (a giant, unglazed clay oven). Sadly I didn't have one of those, so my oven had to do the trick. The nice thing about this particular dish is that, for those of us who are trying to keep our food clean and healthy, you use skinless chicken, your yogurt can be low-fat and everything is baked. The nice thing as well about this recipe is that it doesn`t call for any crazy ingredients. Turmeric may be the only spice missing from your cupboard but you shouldn`t have any trouble finding it at the grocery store - it's a beautiful golden yellow colour (ie. almost electric!). As a warning from experience though: be very careful not to get it on your clothing!   This is definitely a recipe that we will be making again. I highly recommend that you give it a try! Bon appétit!

Instructions:
1/2 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breast halves (10 to 12 ounces each)


Directions:
1. Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 1/4 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.

2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.

If you`re interested, here`s a picture of a tandoor:

Ooooo. Doesn`t that naan look good?