Tandoori Chicken & Roasted Broccoli

🥘 Ingredients

• black pepper
  ¼ tsp
• broccoli
  8 oz
• butter
  2 tbsp
• chicken thighs
  12 oz
• cooking oil
  1 tbsp
• curry powder
  1 tsp
• garam masala
  1 tsp
• garlic
  3 cloves
• garlic powder
  ½ tsp
• lemon
  1 unit
• naan bread
  2 pieces
• salt
  ½ tsp
• shredded red cabbage
  3 oz
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• sugar
• yogurt
  ½ cup

🍳 Cookware

• medium bowl
• large baking sheet
• medium microwave-safe bowl
• small microwave-safe bowl
• small bowl

1. 

   1

   In a medium bowl , combine garam masala , smoked paprika , garlic powder , half the yogurt , juice from one wedge of lemon , a pinch of salt , and black pepper . Toss chicken thighs in the mixture until evenly coated. Place on a large baking sheet .

   garam masala: 1 tsp, smoked paprika: 1 tsp, garlic powder: ½ tsp, yogurt: ½ cup, lemon: 1 unit, salt: ½ tsp, black pepper: ¼ tsp, chicken thighs: 12 oz
2. 

   2

   In a second medium microwave-safe bowl , combine 2%tbsp water, 2%tsp sugar , and juice from two lemon wedges. Microwave until sugar dissolves ⏱️ 15 seconds . Stir in shredded red cabbage and set aside to pickle.

   sugar, shredded red cabbage: 3 oz
3. 

   3

   Toss broccoli on the remaining side of the baking sheet with a drizzle of cooking oil , salt, and pepper. Roast chicken and broccoli until chicken is golden and broccoli is tender ⏱️ 15 minutes .

   broccoli: 8 oz, cooking oil: 1 tbsp
4. 

   4

   When chicken and broccoli have 5 minutes remaining, in a small microwave-safe bowl , combine minced garlic , butter , and a pinch of salt. Microwave until butter melts ⏱️ 25 seconds .

   garlic: 3 cloves, butter: 2 tbsp
5. 

   5

   While butter melts, warm naan bread in the oven or wrapped in foil ⏱️ 3 minutes . Slice chicken crosswise.

   naan bread: 2 pieces
6. 

   6

   In a small bowl , mix remaining yogurt, sour cream , curry powder , and a squeeze of lemon juice to make the sauce. Serve chicken, broccoli, and naan with pickled cabbage and yogurt sauce.

   sour cream: 2 tbsp, curry powder: 1 tsp