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

yourrecipeblog.com

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

View full recipe on yourrecipeblog.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at yourrecipeblog.com.

Share this recipe:

Cooking tools:

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