Tandoori Chicken Thighs with Roasted Vegetables and Garlic Naan
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Abdul Mateen Maniyar
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Tonight, we're making delicious Tandoori Chicken Thighs with Roasted Vegetables and Garlic Naan! Marinate the chicken in yogurt and spices for at least 2 hours beforehand to infuse the flavors. Preheat your oven to 400°F (200°C). While it heats, chop those colorful bell peppers and red onion. Roast the veggies alongside the marinated chicken. Warm your naan, and you will have a complete, flavorful meal ready in about 45 minutes!
Meat, Eggs, & Dairy
- 8 whole chicken thigh
- 1 cup yogurt
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole red onion
- 1 whole lemon
- 1 bunch cilantro
- 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 chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 4 pieces naan bread
- olive oil
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