Tandoori Chicken with Yogurt Sauce

For Christmas I got a bunch of cool spice mixes that I've been dying to try. The first one I decided to try was the tandoori spice blend. I bought mine from Cost Plus World Market. I'm sure you could make your own but for 2 bucks I'm more than happy to buy the spice blend. To make the marinade and sauce as flavorful as possible I toasted the spice blend in a dry pan over low heat for about 2 minutes or until it was fragrant. Toasting spices always makes them better but make sure not to burn them!!

Marinade:
1 cup greek yogurt
1 Tbsp. tandoori spice blend (includes: paprika, coriander, cumin, ginger, black pepper, cardamom, cinnamon, clove, and cayenne pepper.)
1 Chicken Breast, cut into tenders (think like chicken tender size)

Sauce:
1/3 cup reserved marinade
1-2 tsp. honey
1 tsp. lime zest
1 tsp. lime juice

1. To make the marinade, combine the yogurt and spice mix together.Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.

2. Prick the chicken breast tenders with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.

3. When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken breast filet on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer registers 150 degrees F, Remove from the oven.

4. While the chicken is cooking, pour the reserved marinade into a small bowl, along with lime zest, lime juice, salt, pepper and the honey. Taste and correct seasoning.

5. Serve the chicken with a squeeze of fresh lime juice, the sauce, and some brown rice and green beans for a delicious and healthy meal.