Indian Chicken

Tandoori Chicken Thighs with Roasted Broccoli and Cucumber Ribbon Salad

Name: Tandoori Chicken Thighs with Roasted Broccoli and Cucumber Ribbon Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 pound chicken thigh; 1 cup plain Greek yogurt; 1 large broccoli; 1 large cucumber; 0.25 cup fresh cilantro; 1 whole lime; 4 clove garlic; 1 inch ginger; 2 tablespoon olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon sweetener; 2 teaspoon garam masala; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 0.5 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper

Khayer

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Let's make some delicious Tandoori Chicken Thighs! First, marinate your chicken in a flavorful yogurt blend – ideally overnight, but at least 2 hours. When ready, preheat your oven to 400°F (200°C). While the oven heats, roast your broccoli florets until tender. Next, cook the marinated chicken to perfection. Finally, quickly whip up a refreshing cucumber ribbon salad. This flavorful, low-carb meal will be ready in about 45 minutes, plus marinating time. Enjoy!

Meat, Eggs, & Dairy

1 1/2 pounds chicken thigh
1 cup plain Greek yogurt

Fresh Produce & Herbs

1 large broccoli
1 large cucumber
1/4 cup fresh cilantro
1 whole lime
1 inch ginger

Seasonings & Spices

4 cloves garlic
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Pantry Items

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon sweetener

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