When we went grocery shopping on Tuesday I picked up the ingredients that I needed to try a few new meals, one of them was Tandoori Chicken, which we had last night: First I had to prepare the Tandoori Marinade:<\/p>\n 3\/4 cup low fat plain yoghurt Just mixed all these ingredients together. Then put the 1 pound of skinned chicken breasts in the dish, covered and marinated in the refrigerator for a few hours. After a few hours I took it out of the refrigerator and put it all into an 8×8 baking dish with 2 tablespoons of melted butter. Put it in the oven, uncovered, at 400F for 15 minutes, then lowered it to 350 for another 25 minutes.<\/p>\n When it was done I was surprised to see how it had gone from a nice creamy sauce to a more watery one. I prepared some parboiled rice to go with it, but since the sauce wasn’t creamy it ended up being runny and a bit to spicy for that type of rice (which isn’t dry enough to soak up the liquid). I also made up some Onion Kulcha<\/a>, but that didn’t come out too well, probably because I don’t have a cast iron skillet to cook it properly, and again, with the watery sauce it didn’t make a very good side. How disappointing! At least the chicken was good, I just need to find better sides.<\/p>\n![\"Tandoori](\"http:\/\/www.princessleia.com\/images\/journalpics\/tandoori_chicken_sm.jpg\")
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\n2 tablespoons peanut oil
\n1\/4 cup finely minced onion
\n2 teaspoons minced ginger root
\n2 teaspoons minced garlic
\n3 tablespoons lemon juice
\n1 teaspoon ground cinnamon
\n1\/2 teaspoon ground cardamom
\n1\/2 teaspoon turmeric
\n2 teaspoons ground bay leaves
\n1\/2 teaspoon salt
\n1\/4 teaspoon ground black pepper
\n1\/2 teaspoon crushed red pepper
\n1\/2 teaspoon red pepper powder<\/p>\n