Spicy Tandoori Chicken with Roasted Vegetables and Garlic Naan

Step 1: Prepare the Marinade

In a large bowl, combine the following ingredients and mix well:

• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 2 tablespoons lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 2: Marinate the Chicken

Add the chicken breasts to the marinade, making sure they are evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight.

• 4 boneless, skinless chicken breasts

Step 3: Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through.

Step 4: Roast the Vegetables

Preheat your oven to 425°F (220°C). In a baking dish, toss the following ingredients together:

• 2 bell peppers, sliced
• 2 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.

Step 5: Warm the Naan Bread

While the chicken and vegetables are cooking, warm the garlic naan bread in the oven for a few minutes until heated through.

Step 6: Serve

Serve the grilled tandoori chicken with the roasted vegetables and warm garlic naan bread. Enjoy your meal!