The 14th recipe I’ve made for this group is Whole30 Sheet Pan Tandoori Chicken and can be found in the Nom Nom Paleo blog, for link click here. Margaret’s blog: click here.
Ingredients: chicken (I used chicken tenders), cauliflower, red onion, and lemon. She gives a Tandoori marinade but I used a different one from the list Margaret and I are doing (click here), so yogurt, olive oil, ginger, garlic, garam masala, lemon juice, coriander, chili powder, cumin, and salt. I also roasted a sweet potato diced in cubes to include with the vegetables.
Margaret and I made this together, we made the marinade yesterday so that our chicken could sit in it overnight. I sprinkled garam masala and a little olive oil on the cauliflower, and just olive oil, salt, and pepper on the sweet potatoes and onions. I staggered the cooking on the sheet pan, cauliflower, sweet potatoes, and onions for 30 minutes and then added the chicken on the same pan for another 20 minutes. This was perfect for getting the vegetables tender but not mushy or underdone. It all worked out well and was delicious. Marinading the chicken overnight gave it a tender and moist taste. I will be doing this marinade again. We both like Indian food, I don’t usually make it at home, but I will make this again as the flavors were very nice and a big advantage is that oftentimes at restaurants specializing in this type of cuisine things come in too much sauce and I’m not a fan of all that sauce, so this was nice and simple and clean. Definitely a repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.