Empty My Fridge
Sheet Pan Tandoori Chicken and Vegetables
Zutaten
- Chicken drumstick2 lb
- Yoghurt½ Tassen
- Garlic · paste1 EL
- Ginger paste1 EL
- Lemon1 EL + 1
- Chili powder1–2 EL
- Turmeric · ground½ TL
- Garam Masala2 TL
- Salt3 ½ TL
- Oil1 EL
- Cauliflower1 lb
- Reserved tandoori marinade2 EL
- Potato1 ½ lb
- Olive oil1 EL
- Black pepper · ground¼ TL
- Onion powder½ TL
- Cilantro
- Cucumber
Zubereitung
- Make several diagonal slits in each chicken piece. Whisk the yogurt, garlic paste, ginger paste, lemon juice, chili powder, turmeric, garam masala, kosher salt and oil to make the marinade.
- Toss the chicken in most of the marinade, working it into the slits. Set aside 2 tablespoons of marinade. Marinate the chicken at least 1 hour, or up to 24 hours in the refrigerator.
- Toss the cauliflower with the kosher salt and the reserved 2 tablespoons of marinade until evenly coated.
- In a separate bowl, toss the potatoes with the olive oil, kosher salt, black pepper and onion powder until well coated.
- Lightly oil a large sheet pan. Arrange the chicken on it, spread the cauliflower and potatoes around in a single layer, and place the lemon halves in the middle.
- Bake in a preheated oven at 400 to 425°F for 15 minutes.
- Turn the chicken, rotate the tray, and bake for another 10 minutes.
- Turn the chicken once more and broil on high for 5 minutes, until charred in spots.
- Garnish with chopped cilantro, squeeze the roasted lemon over the chicken, and serve warm with cucumber raita.
Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.
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