Tandoori Chicken Traybake with Spiced Cauliflower

Ingredients

• 8 bone-in chicken thighs
• 1 cauliflower
• 150 g natural yoghurt
• 3 tbsp tandoori masala spice blend
• 3 clove garlic cloves
• 20 g fresh ginger
• 2 tbsp vegetable oil
• 1 lemon

Method

1. 1

   Preheat the oven to 220°C/200°C fan. Mix the yoghurt with the tandoori spice, grated garlic, grated ginger, oil, and lemon juice. Season well.

2. 2

   Slash the chicken thighs deeply and coat thoroughly in the tandoori marinade.

3. 3

   Break the cauliflower into florets and toss in any remaining marinade. Spread across a large roasting tin.

4. 4

   Place the marinated chicken thighs on top of the cauliflower, skin-side up.

5. 5

   Roast for 40–45 minutes until the chicken is charred at the edges and cooked through. Serve with warm naan, mango chutney, and a cucumber raita.