This is the recipe for the yogurt sauce that accompanies the tandoori chicken. Honestly, I think it makes the meal.


  • 1 cup whole milk yogurt, plain
  • 1 garlic clove, minced
  • 1 Tbsp minced fresh cilantro leaves
  • Table salt
  • Cayenne pepper


Mix yogurt, garlic and cilantro, adding salt and cayenne to taste. Can be refrigerated for up to 2 days.


“It’s ok, but I don’t think you should put yogurt on chicken,” said the Tiny Kitchen Assistant.

“More for me, then,” said his father, scooping it off his plate.

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