Tandoori-Marinated Turkey Breast

SmartPoints® value per serving
Total Time
16 min
8 min
8 min
It’s hard to believe that until the seventies, yogurt was hard to find in this country, outside of ethnic or health-food stores.


Plain fat free yogurt

¾ cup(s)

Uncooked onion(s)

1 small, finely chopped

Ginger root

2 Tbsp, peeled and grated

Red-wine vinegar

2 Tbsp

Dijon mustard

1 Tbsp

Ground cumin

1 tsp

Garlic clove(s)

1 medium clove(s), minced

Ground cinnamon

½ tsp

Crushed red pepper flakes

¼ tsp

Uncooked boneless skinless turkey breast

8 small, cutlets (1/4 pound each)


  1. Combine the yogurt, onion, ginger, vinegar, mustard, cumin, garlic, cinnamon, and red pepper in a large zip-close plastic bag; add the turkey. Squeeze out the air and seal the bag; turn to coat the turkey. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
  2. Spray the broiler rack with nonstick spray; preheat the broiler. Broil the turkey 5 inches from the heat, turning once, until cooked through, about 4 minutes per side. Yields 1 cutlet per serving.


Today, yogurt is available in every fat content and flavor imaginable, and every color of the rainbow. In Indian cookery, it is often used as a marinade; its acid is a great tenderizer, and its tangy flavors are a great match for spices and herbs. Here, it turns a plain turkey breast into something juicy and special. Serve the turkey on a bed of sautéed spinach, with fragrant basmati rice on the side.