Tandoori Chicken with Cauliflower

Savor the flavors of India with this tandoori chicken and cauliflower dish, combining aromatic spices with roasted goodness.

Ingredients

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 3 tablespoons tandoori masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 4 chicken thighs, skinless and bone-in
• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric

Instructions

1. In a bowl, combine plain yogurt, lemon juice, tandoori masala, cumin, paprika, and salt to make the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
3. Preheat oven to 400°F (200°C).
4. Place the marinated chicken on a baking sheet lined with foil.
5. In a separate bowl, toss cauliflower florets with olive oil, turmeric, and a pinch of salt.
6. Spread the cauliflower on the baking sheet with the chicken.
7. Roast in the preheated oven for 45 minutes, until the chicken is cooked through and the cauliflower is tender.
8. Remove from oven and let rest for 5 minutes before serving.

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