Baked Tandoori Chicken and Veggies (or Tandoori Tofu)
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
4 servings
- 1/2 cup plain yogurt whole milk yogurt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 6 fat garlic cloves
- 1 tablespoon fresh ginger, sliced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika (not smoked)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- ——
- 1 1/2- 2 pounds chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick
- 1 layer of vegetables, sliced or diced ½ inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)
- olive oil
- salt
- pepper
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Preparation
Step 1
Preheat oven to 425F
Step 2
Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Step 3
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken/ tofu aside.
Step 4
Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.
Step 5
Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.
Step 6
Bake 25 minutes in the middle of the oven.
Step 7
Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.
Step 8
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