Tandoori-Style Chicken with Cucumber-Yogurt Sauce

So book club #2 girls are coming to dinner tonight. I wanted to make kebabs and I wanted some yogurt marinade.

Weight Watchers Ultimate Chicken cookbook came through with this recipe. Simple recipe, but you should allow for longer than an hour to marinade.

According to the cookbook a serving  is 1 chicken thigh and about 2 T sauce to be 213 calories. I didn't use thighs so with chicken breast maybe it's a bit less.

Tandoori-Style Chicken with Cucumber Yogurt Sauce

Photo borrowed from My Fiance likes it So it must be good blog. 

Recipe from Weight Watchers Ultimate Chicken Cookbook

1 1/2 c plain fat-free yogurt
2 T lemon juice
1 T paprika
1 T minced peeled fresh ginger
1 T pickled jalapeno pepper, minced
2 large garlic cloves, minced
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground cinnamon
4 skinless boneless chicken thighs
1/2 cucumber, peeled, seeded and grated
1/2 tsp salt

Combine 1 c yogurt, lemon juice, paprika, ginger, jalapeno, garlic, curry, cumin and cinnamon in a bowl. Add chicken and sauce to a zip loc bag and refrigerate for an hour or more.

Meanwhile, mix the remaining yogurt and cucumber in a bowl with salt. (JW note: I added some lemon juice to this too).

Preheat the oven to 450F. Line a large shallow baking pan with foil. Place a wire rack in the pan; spray with nonstick spray. Cook chicken and discard marinade. Bake until chicken is cooked through 25-30 minutes. Serve with yogurt sauce.

JW note: I grilled the chicken on kebab skewers. With the yogurt marinade you need to do one of two things. Either wipe off a good portion of the yogurt marinade that clings to the chicken (not my favorite thing to do). Or be sure there's enough space between the pieces of chicken on the skewers so the heat can get to the yogurt marinade. If you don't, you get this weird pasty substance between the pieces of chicken. It not only looks weird, but has a weird texture.

Or it could just be me.