N & L Cookbook

Ingredients:

• 1/2 cup low fat Greek yogurt
• 2 tablespoons tandoori paste
• 2 cloves garlic, crushed
• 2 tablespoons lime juice
• 1 1/2 teaspoon garam masala
• 2 tablespoons finely chopped cilantro
• 6 boneless, skinless chicken breasts

Directions:

1. Combine all ingredients except chicken thighs. Mix well.
2. Add chicken thighs, coat well.
3. Refrigerate at least one hour, ideally overnight
4. Grill chicken in batches over medium high heat, 10-15 minutes.
5. Turn and baste with remaining marinade halfway through.
6. Serve with cucumber raita and naan.

• Servings: 4

• WW Points: 7