TANDOORI CHICKEN AND VEGETABLES

Name: TANDOORI CHICKEN AND VEGETABLES
Ingredients: 5 tablespoons oil; 4 cloves garlic, minced; 2 tablespoons grated fresh ginger; 1 tablespoon chilli powder; 1 tablespoon garam masala; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground turmeric; 1 cup plain yogurt; 2 tablespoons lime juice; 1 jalapeno pepper, seeded and finely chopped; salt; freshly ground black pepper; 1 kg bone-in, skin-on chicken pieces (a mix of breasts, thighs, and legs); 4 medium potatoes, cut into halves; cauliflower florets or broccoli florets (any vegetables that you have will do-I used carrots); 8 small mushrooms, stems trimmed; ½ teaspoon cumin seeds; ½ cup red onion, halved lengthwise, then sliced into thin half-moons; mango chutney

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TANDOORI CHICKEN AND VEGETABLES Tandoori chicken gets its name from the vessel in which it’s cooked: the tandoor, a traditional clay oven used to cook food at

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Ingredients

5 tablespoons oil
4 cloves garlic, minced
2 tablespoons grated fresh ginger
1 tablespoon chilli powder
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 cup plain yogurt
2 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
salt
freshly ground black pepper
1 kg bone-in, skin-on chicken pieces (a mix of breasts, thighs, and legs)
4 medium potatoes, cut into halves
cauliflower florets or broccoli florets (any vegetables that you have will do-I used carrots)
8 small mushrooms, stems trimmed
½ teaspoon cumin seeds
½ cup red onion, halved lengthwise, then sliced into thin half-moons
mango chutney