Tandoori Chicken with Roasted Cauliflower and Mint Raita

Experience the vibrant flavors of Indian cuisine with this tandoori-spiced chicken served alongside roasted cauliflower, fragrant basmati rice, and a refreshing mint raita.

Ingredients:

• For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon tandoori spice (¼ oz)
  • 1 tablespoon olive oil
  • 2 teaspoons tzatziki (from the total amount)
  • 1 teaspoon distilled white vinegar (or apple cider vinegar)
  • ¼ teaspoon sugar
  • Kosher salt and ground pepper, to taste

• For the Rice:

  • ¾ cup basmati rice (5 oz)
  • 1¼ cups water
  • ½ teaspoon salt

• For the Vegetables:

  • 1 head cauliflower, cut into florets
  • 1 red onion, halved and thinly sliced
  • 1 tablespoon turmeric (¼ oz)
  • 1 tablespoon olive oil
  • Kosher salt and ground pepper, to taste

• For the Mint Raita and Garnish:

  • ½ cup tzatziki (remaining from total 4 oz)
  • 6–8 fresh mint leaves, divided (half chopped, half left whole for garnish)
  • ¼ cup salted cashews, coarsely chopped (1 oz)
  • 1 lime, cut into 6 wedges
  • ¼ teaspoon sugar
  • Kosher salt and ground pepper, to taste

• Additional Ingredients:

  • Remaining sliced red onion (from earlier)
  • Juice from one lime wedge

Directions:

1. Marinate the Chicken: Pat the chicken breasts dry and season them with salt and pepper. In a medium bowl, mix the tandoori spice, olive oil, 2 teaspoons of tzatziki, vinegar, and sugar to create a marinade. Add the chicken to the bowl, tossing to coat evenly. Let it marinate for 30–60 minutes at room temperature or proceed immediately if short on time.

2. Prepare the Oven and Rice: Preheat your oven to 425°F (220°C) and place a rimmed baking sheet on the upper rack to heat. In a small saucepan, combine the basmati rice, water, and salt. Bring to a boil, then cover and reduce the heat to low. Cook for about 17 minutes, or until the rice is tender and the water is absorbed. Keep the rice covered until ready to serve.

3. Prepare the Vegetables: In a medium bowl, toss the cauliflower florets and two-thirds of the sliced red onion with turmeric, olive oil, salt, and pepper.

4. Roast the Chicken and Vegetables: Carefully remove the preheated baking sheet from the oven. Place the marinated chicken on one side and spread the cauliflower and onion mixture on the other. Roast for about 13 minutes, until the cauliflower begins to soften and the chicken is almost cooked through.

5. Prepare the Garnish and Raita: In a small bowl, combine the remaining sliced red onion with the juice from one lime wedge to quick-pickle. For the mint raita, mix the remaining tzatziki with the chopped mint leaves and a pinch of sugar. Season with salt and pepper to taste.

6. Broil to Finish: Switch the oven to broil. Return the baking sheet to the upper rack and broil for about 3 minutes, or until the chicken is cooked through and has slight charring. Watch closely to prevent burning.

7. Serve: Fluff the basmati rice with a fork and divide it onto serving plates. Slice the chicken if desired. Arrange the roasted cauliflower and chicken over the rice. Top with the mint raita, pickled onions, chopped cashews, and remaining whole mint leaves. Serve with the remaining lime wedges on the side.

Serving Suggestions and Tips:

• Serving Size: This recipe serves 2.
• Additional Flavor: Marinating the chicken overnight will enhance the flavors even more.
• Vegetarian Option: Substitute the chicken with tofu or chickpeas for a vegetarian version.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain texture.

Enjoy this delightful meal that's rich in spices and balanced with cool mint raita!