Tandoori Chicken Feast with Turmeric Roasted Potatoes and Spiced Green Beans
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Akash S Mavle
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Tonight, let's make a Tandoori Chicken Feast! First, marinate the chicken thighs in the yogurt-spice blend (2+ hours). While it marinates, chop veggies, prep potatoes. Preheat the oven to 400°F. Roast the potatoes with turmeric, then sauté green beans and onions. Grill or pan-fry the chicken until cooked. Mix the chicken, tomato paste, and veggies, and serve over roasted potatoes. Garnish with cilantro and enjoy! Total time: ~1 hour (+marinating).
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup plain yogurt
Fresh Produce & Herbs
- 1 1/2 pounds small potatoes
- 1 pound green beans
- 1 whole yellow onion
- 1 whole lemon
- 1/4 cup cilantro
Seasonings & Spices
- 2 cloves garlic
- 1 inch ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
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