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.