Chicken recipes

Easy Tandoori Chicken With Vegetables

Traditional tandoori chook is made in a clay oven, however, this version of the classic Indian chicken dinner is baked on a sheet pan with Indian spiced vegetables for an entire meal any night time of the week.

Easy Tandoori Chicken With Vegetables

Easy Tandoori Chicken With Vegetables

Ingredients

For the Chicken

  • 1/4 cup whole-milk yogurt, not Greek
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped onion
  • 3 garlic cloves pressed or minced
  • 2 teaspoons fresh ginger
  • 2 teaspoons garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 3/4 pounds boneless skinless chicken thighs (3 1/2 ounces each), trimmed of fat
  • Olive oil spray

For the Vegetables

  • 1 1/2 pounds rainbow carrots halved and cut lengthwise, then cut into 2-inch pieces
  • 4 cups medium cauliflower florets about 1 whole head
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For the Yogurt Sauce

    • 1/2 cup whole-milk yogurt, not Greek
    • 1 teaspoon fresh lemon juice
    • 1 garlic clove pressed or minced
    • 1 tablespoon chopped cilantro plus more for garnish
    • 1/8 teaspoon kosher salt

Instructions

For the Chicken

  1. In a small bowl, combine the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight.

  2. When ready to cook, adjust an oven rack in the center and another 4-6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with oil.

For the Vegetables

In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with the garam masala, salt, and pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.

  1. Roast on the center rack until the vegetables are tender and the chicken is cooked through about 30 minutes.

For the Yogurt Sauce

  1. In a small bowl, combine the yogurt, lemon juice, garlic, cilantro, and salt.

  2. Switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetable are slightly charred about 3-5 minutes. Sprinkle with the chopped cilantro and serve with the yogurt sauce on the side.

About the author

admin

Leave a Comment