Tandoori Chicken With Vegetables
Yogurt-marinated tandoori chicken roasted with carrots and cauliflower, then broiled for char. Served with a cool yogurt sauce.
Ingredients
Chicken
- ¼ cupwhole-milk yogurtnot Greek
- 2 tbspfresh lemon juice
- ¼ cupchopped onion
- 3garlic clovesminced
- 2 tspgrated fresh ginger
- 2 tspgaram masala
- ¼ tspground turmeric
- ¼ tspcayenne pepper
- ¼ tspsmoked paprika
- ½ tspkosher salt
- 8bonelessskinless chicken thighs (3 1/2 ounces each), trimmed of fat
- Olive oil spray
Vegetables
- 5large rainbow carrots (about 1 1/2 pounds)halved lengthwise and cut crosswise into 1 1/2-inch pieces
- 4 cupmedium cauliflower florets,about 1 pound
- 1garlic cloveminced
- 1 tbspolive oil
- 1 tspgaram masala*
- 1 tspkosher salt
- Freshly ground black pepper
Yogurt Sauce
- ½ cupwhole-milk yogurtnot Greek
- 1 tspfresh lemon juice
- 1garlic cloveminced
- 1 tbspchopped fresh cilantroplus more for garnish
- ⅛ tspkosher salt
Instructions
- For the chicken: in a small bowl, mix the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika and salt. Put the chicken thighs in a large zip-top bag, add the marinade and refrigerate at least 1 hour or up to overnight.
- When you're ready to cook, set one rack in the center of the oven and another 4 to 6 inches from the broiler. Heat the oven to 425°F and spray a large rimmed sheet pan with oil.
- For the vegetables: in a large bowl, toss the carrots and cauliflower with the olive oil, then with the garam masala, salt and pepper. Spread them on the pan. Take the chicken out of the marinade, scrape off the extra, and nestle it among the vegetables. Spray the chicken with oil. Scrape off the extra marinade. Too much and it steams instead of charring.
- Roast on the center rack until the vegetables are tender and the chicken is cooked through, about 30 minutes.
- Meanwhile, make the yogurt sauce: in a small bowl, mix the yogurt, lemon juice, garlic, cilantro and salt.
- Switch to broil, move the pan to the upper rack and broil until the chicken and vegetables are lightly charred, 3 to 5 minutes. Sprinkle with cilantro and serve with the yogurt sauce. Watch it the whole time. The broiler doesn't do subtle.
Kitchen's closed Leftover tandoori chicken makes a great wrap the next day with some of that yogurt sauce. Lunch, solved.