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Sheet Pan Tandoori Chicken & Spiced Cauliflower | Meal Prep

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Ingredients Method

Ingredients
  

  • 2 – 2 1/4 cups Tandoori Marinade
  • 4 Chicken quarters - 5 oz or 150 gms
  • 2 cups Cauliflower florets
  • 1/2 cup of green Pepper
  • 5 Garlic cloves
  • 1 tbsp of Mustard Oil
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin powder
  • ½ cup cooked Peas
  • ¼ cup chopped Coriander
  • 3-4 tbsps Yogurt
  • Salt/Pepper to taste

Method
 

  1. Skin the chicken thighs and score the flesh
  2. Prepare the tandoori marinade by following my tandoori masala recipe OR prepare this by mixing store bought tandoori powder with yogurt
  3. Dip each quarter into the marinade and allow it to get into all the slits in the chicken
  4. Place on a baking tray and leave room on one side for the cauliflower
  5. Place in a 350 degree oven for 30 mins
  6. Mix the cauliflower florets with green pepper, garlic cloves, mustard oil, turmeric, cumin powder and give it a good mix
  7. 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
  8. And the end of the cook time, pull out the cauliflower and allow it to cool in a bowl
  9. 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
  10. Remove the garlic cloves from the cauliflower mixture and smash in a mortar and pestle
  11. Add yogurt, salt & pepper and mix to create a quick garlic dip
  12. Add cooked peas and chopped coriander to the cauliflower and peppers and mix well
  13. Serve with the chicken quarters