Grated apples are an unusual but welcome addition to yogurt sauce. Ours is a variation on raita, the traditional accompaniment to many Indian dishes; its cooling effect counterbalances the spiciness of the meat.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 475°F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.
Step 2
Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160°F, 25 to 30 minutes.
Step 3
Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongside the chicken, with rice, if desired.
