INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Yogurt, plain | 120 g | 120 mL / ½ cup |
Ginger, peeled, minced | 6 g | 1 tbsp |
Garlic, minced | 12 g | 4 cloves |
Salt | 5 g | 1 tsp |
Sugar, white | 4 g | 1 tsp |
Garam masala | 2 g | 1 tsp |
Turmeric, ground | 2 g | 1 tsp |
Coriander, ground | 1 g | ½ tsp |
Cumin, ground | 1 g | ½ tsp |
Cayenne, ground | - | ¼ tsp |
Chicken, breast, boneless & skinless | 900 g / 2 lb | 4 breasts |
Olive oil, extra virgin | 60 g | 60 mL / 4 tbsp |
Salt | 5 g | 1 tsp |
Turmeric, ground | 1 g | ½ tsp |
Cumin, ground | 1 g | ½ tsp |
Red pepper flakes | - | ¼ tsp |
Red onion, cut into wedges | 100 g | 1 onion |
Potato, preferably Yukon Gold, cut into chunks | 450 g / 1 lb | - |
Cauliflower, cut into florets | 900 g / 2 lb | 1 head |
Cilantro, chopped | For garnish | - |
Lemon, wedges | For garnish | 4 wedges |
Yogurt, plain | For garnish | - |
METHOD
- In a large bowl, whisk together yogurt, ginger, garlic, salt, sugar, garam masala, turmeric, coriander, cumin and cayenne. Add chicken, toss to coat. Refrigerate for 1 hour.
- Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper.
- In another large bowl, combine olive oil, salt, turmeric, cumin and red pepper flakes. Toss mixture with red onion, potatoes and cauliflower.
- Arrange chicken on prepared baking sheet. Scatter vegetables around chicken. Roast for 20 minutes. Stir vegetables, then roast until chicken reaches an internal temperature of 75°C / 165°F, about an additional 15 to 20 minutes.
- Serve with lemon wedges for squeezing, a dollop of yogurt, and some cilantro sprinkled across the top.
NOTES
- Chicken can be marinated for up to 12 hours
- Alternatively, you can use chicken thighs but they will take longer to cook so be sure to check temperature
