Baked Tandoori Chicken and Veggies
Ingredients
Marinade
-
½
cup
plain yogurt
-
2
tablespoons
olive oil
-
1
tablespoon
lime juice
-
6
cloves
garlic
-
1
tablespoon
fresh ginger, sliced
-
1
tablespoon
ground coriander
-
1
tablespoon
ground cumin
-
2
teaspoons
garam masala
-
2
teaspoons
paprika
-
½
teaspoon
turmeric powder
-
¼
teaspoon
cayenne
-
2
teaspoons
kosher salt
-
1
teaspoon
pepper
Main Ingredients
-
1½–2
pounds
chicken thighs (boneless, skinless) OR tofu filets
-
1
layer
vegetables, sliced or diced (carrots, winter squash, sweet potato, onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips, etc.)
-
to taste
olive oil
-
to taste
salt
-
to taste
pepper
Garnish and Serving
-
to taste
cilantro
-
to taste
scallions
-
to taste
cilantro mint chutney
-
to serve
basmati rice
-
to serve
Cucumber Raita
-
to serve
Indian Naan Bread
Instructions
- Preheat the oven to 425°F.
- Blend all marinade ingredients until smooth and set aside ¼ cup for basting.
- Marinate chicken or tofu in the remaining marinade.
- Prepare veggies by cutting them into ½ inch pieces and tossing them with olive oil, salt, and pepper on a parchment-lined sheet pan.
- Place the marinated chicken or tofu on top of the veggies and bake for 25 minutes.
- Baste the chicken and tofu with the reserved marinade and bake for an additional 10-12 minutes until cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
20.9g
Total carbohydrates
20.2g
Total protein
42.8g
Sodium
1239.8mg
Cholesterol
179.7mg
You might also like