- 1/2 small onion, finely chopped
- 2 cups chopped fresh cilantro
- 1 1/2 cups whole-milk yogurt (not Greek)
- 2 Tbsp. chopped fresh mint
- 1/4 tsp ground coriander
- 2 Tbsp (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
Sauce can be made 1 day ahead, cover and chill.
Yield: 6 Servings
From: Bon Appetit, April 2013 Edition
Gray: This was super easy, and I was prepared to be disappointed/overwhelmed by the cilantro. I was scared by the amount, but it really turned out delicious. You definitely need to make this ahead of time to give the flavors time to meld, at least a few hours, but overnight if possible. Making it ahead just makes your life easier anyway. This is a great variation on the cucumber raita sauce.
Katie: This was my least favorite part of the meal that we’ve been sharing these past three weeks. That being said, it was still delicious! I think that we didn’t really need the yogurt sauce, as I liked to take the naan and push Chicken Tikka Masala onto my fork with it, or actually put some of it on the naan and eat it all together. But it was good and I’m glad that I’ve tried it. Gray did an excellent job on the entire meal. We both enjoy cooking, which is nice since it allows us to experiment with our different interests in ingredients and recipes.