I feel like Indian food is pretty divisive, you either like it or you don’t.
I used to be in the don’t category, but I actually had never tried it. I don’t think there was an Indian food restaurant in the town I grew up in and I was just never exposed to it. As The Barbee Housewife grew, I started trying new flavors and foods I hadn’t before, but I still never had Indian food.
Last year, we were at a beer festival in Virginia and a group of our friends went to eat at an Indian food restaurant, we tagged along. I got chicken tikka masala and Ethan got butter chicken. We were both hooked. We didn’t eat it again until last month in Nashville and I decided I was going to start trying a few recipes online for us to eat at home.
This one knocked it out of the park guys, seriously. A. Number 1. It is so dang easy. I love easy. And A. Number 2. It is delicious. A. Number 3. It’s healthy.
I can’t wait to share the other new Indian recipes I have coming to the blog!
If you are in the you don’t category, try it, you will be surprised! It’s just chicken after all…
- For the Chicken:
- ¼ teaspoon of Ginger, ground
- 4 cloves of Garlic, peeled
- 1 fresh Habanero, (choose your favorite pepper!)
- ½ cup of Greek Yogurt, full fat
- 1 teaspoon of Salt
- ½ teaspoon of Cayenne
- ½ teaspoon of Tumeric
- ½ teaspoon of Cumin
- ¾ teaspoon of Sugar
- 1 teaspoon of Paprika
- 1 teaspoon of Garam Masala
- 2 lbs. of Chicken Thighs, bone and skin on
- For the Veggies:
- 1 head of Cauliflower, cut into florets, ~4-6 cups
- 2 tablespoons of Olive Oil
- ½ teaspoon of Salt
- ½ teaspoon of Cumin
- Additional Toppings:
- Pickled Onions, Greek Yogurt, Cilantro, Mint, Parsley
- Place the ginger, garlic, chili, yogurt, salt, cayenne, turmeric, cumin, sugar, paprika, and garam masala in a food processor and pulse until smooth. Alternately, you could mince the garlic and pepper and just stir together.
- Place the yogurt marinade and chicken in a ziplock and marinate for at least 1 hour and no more than 24 hours.
- When ready to cook, preheat your oven to 425 degrees and line a sheet pan with aluminum foil. Drizzle it with one tablespoon of olive oil. Add the cauliflower and sprinkle with salt and cumin and remaining tablespoon of oil. Toss until evenly coated.
- Nestle the chicken in, leaving behind excess marinade.
- Roast for 20 minutes, toss the cauliflower, and roast for 20 more minutes, or until chicken is at 165 degrees.
Happy Cooking, The Barbee Housewife