Skin the chicken thighs and score the flesh
Prepare the tandoori marinade by following my tandoori masala recipe OR prepare this by mixing store bought tandoori powder with yogurt
Dip each quarter into the marinade and allow it to get into all the slits in the chicken
Place on a baking tray and leave room on one side for the cauliflower
Place in a 350 degree oven for 30 mins
Mix the cauliflower florets with green pepper, garlic cloves, mustard oil, turmeric, cumin powder and give it a good mix
After 30 mins, remove the tray with the half cooked chicken and place the cauliflower in some foil and put it back in the oven open for another 30 – 45 mins
And the end of the cook time, pull out the cauliflower and allow it to cool in a bowl
Stick the tray back in the oven and just broil for a few minutes rotating the tray so the chicken gets those nice dark and almost charred spots
Remove the garlic cloves from the cauliflower mixture and smash in a mortar and pestle
Add yogurt, salt & pepper and mix to create a quick garlic dip
Add cooked peas and chopped coriander to the cauliflower and peppers and mix well
Serve with the chicken quarters