Tandoori Chicken Thighs with Turmeric Roasted Potatoes and Mint-Cilantro Chutney
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Ashok Khare
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Tonight, let's make vibrant Tandoori Chicken Thighs with Turmeric Roasted Potatoes! First, marinate the chicken for at least 2 hours (or overnight!) in a flavorful yogurt-spice blend. While it marinates, chop the potatoes and prepare the mint-cilantro chutney for a burst of freshness. Preheat the oven to 400°F. Roast the potatoes until golden, then add the chicken for the last 20-25 minutes. Dinner is served in about an hour – a delicious and colorful Indian-inspired feast awaits!
Meat, Eggs, & Dairy
- 2 pounds boneless skinless chicken thighs
- 1 cup plain yogurt
Fresh Produce & Herbs
- 1 1/2 pounds potato
- 1 medium yellow onion
- 1 inch ginger
- 1 bunch cilantro
- 1 bunch mint
- 1 whole green chili
- 1 whole lemon
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
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