Ingredients:
Chicken
1 lb Chicken Breasts, Thighs, or Quarters
1 C PLAIN- Greek Yogurt
1 tablespoon Lime Juice
3 Cloves Garlic, minced
1.5 tablespoon Ginger, minced
1 teaspoon Salt and Pepper
1 tablespoon Paprika
1 teaspoon Garam Masala
1 teaspoon Cumin
1⁄2 teaspoon Cayenne Pepper
1⁄2 C Red Onion, chopped
Vegetables
1 Head Cauliflower, Chopped
1 Bunch of Carrots
Raita
1 1⁄2 C Plain Greek Yogurt
1 Cucumber, diced
1⁄3 C Cilantro
1⁄2 teaspoon Salt
1⁄2 teaspoon Garam Masala
1⁄2 teaspoon Cumin
1⁄4 C Red Onion, thinly sliced
Instructions:
1. Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, lime juice, minced
garlic, minced ginger, salt, pepper, paprika, garam masala, cumin, and cayenne pepper until well
combined. Add the chicken and chopped red onion to the marinade, ensuring the chicken is
fully coated. Cover and refrigerate for at least 2 hours (or overnight for best results).
2. Prepare the Vegetables: Preheat the oven to 400°F. Chop the cauliflower into bite-sized
florets and trim the carrots, peeling if desired. Toss the vegetables with a drizzle of olive oil,
salt, and pepper. Spread them evenly on a baking sheet. Cook the Chicken & Roast the
Vegetables:
Oven Method: Place the marinated chicken on a separate baking sheet lined with parchment
paper or foil. Bake the chicken and vegetables for 25-30 minutes, flipping halfway through,
until the chicken reaches an internal temperature of 165°F (75°C) and the
vegetables are tender.
Grill Method (Optional): Preheat the grill to medium-high heat. Grill the chicken for 6-8
minutes per side, or until cooked through.
3. Prepare the Raita: In a bowl, mix the Greek yogurt, diced cucumber, cilantro, salt, garam
masala, cumin, and thinly sliced red onion. Stir well and refrigerate until ready to serve.
4. Serve: Plate the tandoori chicken with the roasted vegetables. Serve with a side of raita and
lime wedges for extra flavor.