From Epicurious who reprinted it (with permission) from

Mostly Plants: 101 Delicious Flexitarian Recipes From the Pollan Family

For many years we have had a tradition of going out on New Year's Day for lunch at an Indian Restaurant.   In 2020 it proved difficult to find one nearby that was open and in 2021, with the COVID regime we chose to follow, restaurant eating was just not on.     Browsing through the plethora of available Indian recipes we came across this Tandoori Chicken which would cater to the varying tastes of adults and grandchildren.


I made some very minor changes (mainly replacing the breasts with additional thighs which I find a lot more succulent) and made this which got rave reviews.


And yeah, I know that this is not strictly Tandoori as I didn't use a clay oven, but use your imagination and pretend !

INGREDIENTS

Note:     I doubled this recipe to serve six people.    As written here it should serve 4.


The Spice Mixture

• 2 tablespoons organic canola oil

• 4 cloves garlic, minced

• 2 tablespoons grated fresh ginger

• 1 tablespoon chili powder

• 1 tablespoon garam masala

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon ground turmeric

The Chicken

• 1 cup plain whole-milk yogurt

• 2 tablespoons fresh lime juice

• 1 jalapeño pepper, seeded and finely chopped

• Kosher salt • Freshly ground black pepper

• 2 pounds bone-in, skin-on chicken thighs and legs. (The original recipe called for breasts as well, but I omitted these as I felt they might turn out dry.)

• 3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

The Vegetables

• 4 tablespoons canola oil

• 4 cups 1-inch cauliflower florets. (I omitted these as we didn’t have any in our house.)

• 4 cups 1-inch broccoli florets

• 8 oz (or more) mushrooms. (Whole if the shrooms are small, otherwise cut into approx. 1” slices)

• 1/2 cumin seeds

• 1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

• Mrs. Ball’s Chutney

METHOD

1. In a small skillet over medium heat, heat about 2 tablespoons of the canola oil.

2. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Don’t over-brown them – keep them fragrant.

3. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute.

4. Set aside to cool.

5. In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.

6. Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart.

7. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated.

8. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and refrigerate for up to 8 hours preferably to let the flavors permeate.    If you are short of time let sit at least for 30 minutes at room temperature.

9. Set a rack in the upper-third of the oven and preheat the oven to 425°F.

10. In a large bowl add the remaining 4 tablespoons canola oil, remaining 1 teaspoon cumin, the cumin seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.

11. Add the cauliflower (if using), broccoli, and mushrooms and stir thoroughly to coat.

12. Remove the marinated chicken from the bag and arrange the pieces skin-side up on a rimmed baking sheet. Spoon some of the marinade over each piece.

13. Scatter the potatoes in and around the chicken.

14. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken.

15. Return the pan to the oven and roast for an additional 15 minutes.

16. Stir the vegetables and return to the oven for another 10 minutes or so.

17. Remove from the oven and switch the oven to broil.

18. Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes.

19. Remove from the oven and serve with Mrs. Ball’s chutney. (One could serve from the baking sheet, but I preferred to transfer the chicken and vegetables to a bowl. I felt it looked more sumptuous and elegant and would keep warm longer.)