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Tandoori-Inspired Chicken and Cauliflower Traybake
Indian tandoori chicken inspired this six-ingredient meal on a baking sheet. We cut slashes into bone-in chicken parts to allow the seasonings to really work their way into the meat. Yogurt not only tenderizes the chicken, it gets the seasonings to stick and assists with browning. Garam masala is warm and sweet, whereas curry powder is savory and earthy; use whichever you prefer or have. Serve with basmati rice and/or warm naan.
4
Servings
55 minutes
20 minutes active
Ingredients
-
1
cup plain whole-milk yogurt, divided
-
4
tablespoons neutral oil, divided
Directions
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01In a large bowl, whisk together ½ cup yogurt, 2 tablespoons oil, the ginger, paprika, garam masala, 2½ teaspoons salt and ¼ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl and stir in the remaining ½ cup yogurt; cover and refrigerate until ready to serve.
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January 27, 2024
Excellent chicken (for a party)
If you like to cook and eat Indian food, this recipe is a breakthrough. Easier than real tandoori, better than the commercial pastes. You have to line a big cookie sheet (or two) with aluminum foil. Depends on a good garam masala. Use both garlic and ginger. Cauliflower cooks too fast - start later.
December 18, 2023
Flavorful and easy
We had boneless chicken breasts so had to cut down the cooking time and pull chicken early. We served over rice and it was very flavorful and the traybake was easy. I like more vegetables so would up the amount of cauliflower. Super flavorful and satisfying. Yum weeknight meal for us.
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