Tips for Experienced Cooks
For an added depth of flavor, consider toasting your spices before mixing them into the yogurt marinade. This simple step enhances the aromas and flavors, providing a more robust taste to your chicken. Also, don't be afraid to experiment with a splash of white wine in the cauliflower roasting process for a subtle, tangy undertone that complements the richness of the tandoori chicken beautifully.
Step 1: Marinate the Chicken
In a bowl, combine the yogurt, tandoori spice blend, and lemon juice. Rub the mixture all over the chicken, cover, and refrigerate for at least 1 hour or overnight.
- 1 cup plain yogurt
- 2 tablespoons tandoori spice blend
- 2 tablespoons lemon juice
- 1 whole chicken, cut into pieces
Step 2: Roast the Chicken
Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and roast for 40-45 minutes, or until cooked through and charred in places.
- Marinated chicken from step 1
Step 3: Roast the Cauliflower
In a separate bowl, toss the cauliflower florets with olive oil and ground cumin. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
Step 4: Warm the Naan Bread
Warm the naan bread in the oven or on a stovetop grill.
- 4 pieces of naan bread
Step 5: Serve
Serve the tandoori chicken with the roasted cauliflower and warm naan bread.
Meat, Eggs, & Dairy
- 4 pieces chicken leg quarter
Pantry Items
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 pieces naan bread
Fresh Produce & Herbs
- 1 head cauliflower
Seasonings & Spices
- 2 tablespoons tandoori spice blend
- 2 teaspoons ground cumin