Description
When spice meets cozy, magic happens. Tender yogurt-marinated chicken baked to smoky perfection pairs with golden raisin–studded cauliflower rice, crunchy toasted almonds, and sweet pops of peas. This 45-minute beauty delivers vibrant flavor without the post-dinner slump—perfect for weeknights, meal prep, or when you want to feel like a kitchen rockstar.
Ingredients
For Chicken
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1 lb boneless chicken thighs or breasts
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½ cup plain Greek yogurt
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1 tbsp lemon juice
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1 tbsp tandoori spice blend (or DIY mix)
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2 garlic cloves, minced
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1 tsp grated fresh ginger
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½ tsp salt
For Pilaf
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4 cups riced cauliflower
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1 tbsp olive oil or ghee
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½ cup frozen peas
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¼ cup toasted almonds
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¼ cup golden raisins
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½ tsp cumin seeds (optional)
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Salt & pepper, to taste
Instructions
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Marinate chicken – Mix yogurt, lemon, tandoori spice, garlic, ginger, and salt. Coat chicken; marinate 30 min (or overnight).
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Bake chicken – Preheat oven to 400°F (200°C). Line a sheet with parchment. Bake chicken 20–25 min, until 165°F inside. Optional: broil 1–2 min for char.
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Cook pilaf – Heat oil/ghee in skillet. Toast cumin seeds (if using). Add cauliflower rice, sauté 3–4 min. Stir in peas, almonds, raisins, salt, and pepper. Cook until heated through.
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Assemble – Divide pilaf into bowls. Slice chicken and place on top. Optional: drizzle with mint yogurt sauce (¼ cup yogurt + 1 tbsp mint + 1 tsp lemon juice + pinch salt).
Notes
Toast the almonds—skip this and you’ll miss that addictive crunch.
- Prep Time: 15 min (+ 30 min marinate)
- Cook Time: 25 min
Nutrition
- Calories: 390 cal Per Serving
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 36g