TANDOORI CHICKEN AND VEGETABLE SHEET-PAN SUPPER
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.
Provided by Tracy Pollan
Categories HarperCollins Chicken Sheet-Pan Dinner Curry Ginger Yogurt Lime Juice Potato Mushroom Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
- In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
- Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
- Set a rack in the upper-third of the oven and preheat the oven to 425°F.
- Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
- Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
- Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.
BAKED (TANDOORI) VEGETABLES
'Tandoori' means from the oven. This dish fits the busy lifestyle perfectly, especially when you have to make larger quantities. The baked look is very appealing too. Use frozen veggies as desired. You may make it in advance and refrigerate. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition')
Provided by kusum gupta
Categories Asian
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Wash and peel (or scrub) the potatoes.
- Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
- Prepare and cut all other vegetables into small pieces.
- Heat the oil in a saucepan on medium heat.
- Sauté cumin seeds, garlic and onions; stir until onions are translucent.
- Put the potatoes and vegetables in a large baking dish.
- Mix in the sautéed spices and the remaining seasonings (except garam masala).
- Bake covered at 400°F until the vegetables are tender (about ½ hour).
- (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
- Stir in garam masala.
- Garnish as desired and serve.
- Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
- Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
- Then combine everything else and put in the oven as in step 4 for a roasted look.
- Healthy Alternative: Add a chopped tomato towards the end.
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