Easy Tandoori Chicken and Vegetables

Easy Tandoori Chicken and Vegetables

from foodiecrush.com
45 min

This version of the classic Indian tandoori chicken dinner is baked on a sheet pan with Indian spiced vegetables for a complete meal any night of the week.

Ingredients

  • 1/4 cup whole-milk yogurt (, (not Greek))
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped onion
  • 3 cloves garlic (, 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 (, trimmed of fat (3 1/2 ounces each))
  • Olive oil spray
  • 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
  • 1/2 cup whole-milk yogurt (, (not Greek))
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic (, pressed or minced)
  • 1 tablespoon chopped cilantro (, plus more for garnish)
  • 1/8 teaspoon kosher salt

Directions

  1. 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. 2

    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.

  3. 3

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