INGREDIENTS
UNITS
SCALE
INGREDIENTS
CHICKEN MARINADE
- ½ cup Yogurt, plain
- 1 tbsp Ginger , peeled and minced
- 4 cloves Garlic , minced
- 1 tsp Salt
- 1 tsp White sugar
- 1 tsp Garam masala
- 1 tsp Tumeric , ground
- ½ tsp Coriander , ground
- ½ tsp Cumin , ground
- ¼ tsp Cayenne , ground
- 2 lbs Chicken breast , boneless and skinless
VEGETABLE MARINADE
- 4 tbsp Olive oil , extra virgin
- 1 tsp Salt
- ½ tsp Turmeric , ground
- ½ tsp Cumin , ground
- ¼ tsp Red pepper flakes
- 1 large Red onion , cut into wedges
- 1 lb Potato , preferably Yukon Gold, cut into chunks
- 2 lbs Cauliflower , cut into florets
GARNISHES
- For garnish Cilantro, chopped
- 4 Lemon , wedges
- For garnish Yogurt , plain
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
- Rice makes a great accompaniment
