• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

This tandoori chicken recipe calls for cauliflower and carrots as the main vegetables, but feel free to experiment and try other variations too. 

• 1/4 cup whole-milk yogurt (not Greek)
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped onion
• 3 garlic cloves (pressed or minced)
• 2 teaspoons fresh ginger
• 2 teaspoons garam masala
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 3/4 pounds boneless (skinless chicken thighs (3 1/2 ounces each), trimmed of fat)
• Olive oil spray
• 1 1/2 pounds rainbow carrots (halved and cut lengthwise, then cut into 2-inch pieces)
• 4 cups medium cauliflower florets (about 1 whole head)
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup whole-milk yogurt (not Greek)
• 1 teaspoon fresh lemon juice
• 1 garlic clove (pressed or minced)
• 1 tablespoon chopped cilantro (plus more for garnish)
• 1/8 teaspoon kosher salt

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