Roasted Garam Masala Chicken and Cauliflower
Making an Indian-inspired dinner has never been so easy. All you need is a good sheet pan!
Servings 8 people
Ingredients
- 8 bone-in chicken thighs and drumsticks 2 1/2 lb.
- 2 1/2 cups Greek yogurt whole milk
- 1 head jumbo cauliflower 3 lb.
- 1/2 small onion
- 2 lemons
- 1/2 bunch cilantro
- 3 tablespoons garam masala
- 3 tablespoons vegetable oil
- 2 tabelspoons kosher salt
- 1 piece stem ginger 3 inches, scrubbed and peeled
- 1 jalapeño
- 1/4 teaspoon cayenne pepper more or less depending on your spice level
Instructions
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Move a rack to the upper part of the oven and then preheat to 420 degrees.
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Grate the ginger and take 1 tsp out to set aside. Put the rest of the ginger in a resealable plastic bag.
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Add 2 cups of your yogurt to the bag along with the juice of 1 lemon, cayenne, and 2 tablespoons of your garam masala. Seal bag, squeezing and shaking to combine.
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Season your chicken with salt and place in the bag with the marinade. Squeeze all the air out and set aside to let the chicken infuse with those flavors. Keep in the fridge for 4 hours or out at room temperature for 30 minutes.
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Cut your head of cauliflower down the center in half and then each of those halves into halves. Keep going until the florets end up more or less the same size.
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Toss cauliflower with oil and salt and spread out evenly. Take the chicken out of the marinade and place on the sheet pan. You'll want to keep excess marinade out of the pan or everything will steam rather than roast and get crispy.
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Roast for 35-40 minutes or until the chicken and cauliflower are both golden brown and cooked all the way through, flipping halfway.
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During this process, time to make your topping. Finely chop your onion, place in a mesh strainer and rinse with cold water to remove some of the bitterness. Drain and place in a bowl with the 1 teaspoon of reserved ginger.
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Zest and juice your lemon, leaving 1 half of lemon for juicing at the end. Slice the jalapeño crosswise, chop the cilantro and add to the bowl with the remaining garam masala. Season with salt to taste.
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Place chicken and cauliflower on a large serving platter and top with the lemon herb condiment. Serve with remaining 1/2 cup yogurt.
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Enjoy 😀
