If you're in a rut with chicken dinners, try this easy and flavorful Indian inspired meal. While it may not be totally authentic, it is surely delicious!

Ingredients

  • 1 1/2 pounds chicken breasts
  • 1/2 cup plain yogurt (whole milk)
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • black pepper
  • 2 cloves garlic
  • 1/2 inch fresh ginger root (knob, peeled)
  • 1 1/2 pounds yukon gold potatoes
  • 1 pound cauliflower florets
  • 3 tablespoons canola oil
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • black pepper
  • 2 tablespoons fresh cilantro

Directions

  1. Rinse the chicken and pat dry with paper towels. Cut the chicken into large bite-sized pieces roughly 2 inches long and 1 inch wide.
  2. Place the yogurt, tomato paste, spices, salt, and black Pepper, to taste in a large bowl. Grate the garlic and ginger into the bowl. Whisk until the ingredients are combined into a blush pink marinade.
  3. Add the chicken to the marinade. Stir to thoroughly coat each piece. Cover the bowl with plastic wrap and transfer to the refrigerator. Allow the chicken to marinate for at least 1 hour, and no longer than 12 hours.
  4. Preheat the oven to 400° F.
  5. Line an extra-large baking sheet with parchment paper.
  6. Dice the potatoes into 1/2” pieces and place in a large mixing bowl. Drizzle with 2 Tablespoons of oil and season with 1/4 tsp. Garam masala, 1/4 tsp. Cumin, 1/2 tsp. salt, and black pepper, to taste. Toss until thoroughly coated.
  7. Arrange the potatoes on the baking sheet and transfer to the middle rack of the preheated oven.
  8. Roast the potatoes for 10 minutes.
  9. Chop the cauliflower into 3/4” florets. Place in a a large mixing bowl. Drizzle with 2 Tablespoons of oil and season with 1/4 tsp. Garam masala, 1/4 tsp. Cumin, 1/2 tsp. salt, and black pepper, to taste. Toss until thoroughly coated.
  10. Open the oven. Transfer the cauliflower to the baking sheet with the potatoes.
  11. Roast the potatoes and cauliflower for an additional 5 minutes.
  12. Open the oven. Use a rubber spatula to shift the potatoes and cauliflower to the perimeter of the baking sheet, creating space for the chicken.
  13. Remove the chicken from the fridge. Using tongs or a large fork, transfer the chicken pieces to the center of the baking sheet.
  14. Roast the chicken, cauliflower, and potatoes for 15-20 minutes, until the chicken is cooked through, the cauliflower is tender, and the potatoes are browned and crispy.
  15. Remove the baking sheet from the oven.
  16. Finely chop the cilantro.
  17. Plate the chicken, cauliflower, and potatoes. Garnish with the freshly chopped cilantro, and serve.
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NutritionView more

460Calories
Sodium63%DV1510mg
Fat26%DV17g
Protein88%DV45g
Carbs11%DV34g
Fiber40%DV10g

PER SERVING *

Calories460Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3g15%
Trans Fat
Cholesterol115mg38%
Sodium1510mg63%
Potassium1910mg55%
Protein45g88%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber10g40%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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