Tandoori Chicken with Cauliflower is a vibrant dish that blends traditional Indian spices with succulent chicken and roasted cauliflower. The chicken is marinated in a mixture of yogurt and a tandoori masala spice blend, imparting a rich, smoky flavor. Roasted cauliflower adds a crispy texture and a touch of sweetness. This meal is easy to prepare and can be customized with various spices to suit different taste preferences. It’s an excellent choice for those who enjoy Indian cuisine or are eager to explore new culinary experiences.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 head cauliflower, cut into florets
• 1/2 cup plain yogurt
• 2 Tbsp tandoori masala spice blend
• 1 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp oil

Instructions

1. In a large bowl, mix the plain yogurt, tandoori masala, lemon juice, garlic, ginger, salt, and black pepper to form a marinade.
2. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For deeper flavor, marinate overnight.
3. Preheat the oven to 400°F (200°C).
4. Arrange the marinated chicken thighs on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and has a slight char.
5. While the chicken is baking, toss the cauliflower florets in oil and a pinch of salt and black pepper. Spread them out on a separate baking sheet.
6. Roast the cauliflower in the oven alongside the chicken for 20-25 minutes, or until the florets are tender and golden brown.
7. Once cooked, remove both the chicken and cauliflower from the oven. Let them cool slightly before serving.
8. Serve the tandoori chicken with the roasted cauliflower, allowing the flavors of each component to complement each other.

Keywords: Dinner, Spicy, Yogurt Marinade, Baked, Indian

Spice Rack: Tandoori Masala, Garlic Powder, Ginger Powder

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