Tandoori Chicken with Roasted Asparagus

Flavorful tandoori chicken served with roasted asparagus.

Ingredients

• 2 boneless, skinless chicken thighs Chicken
• 1/2 cup full-fat yogurt Plain Yogurt
• 2 tbsp (store-bought or homemade) Tandoori Masala
• 1 tbsp Ginger-garlic paste
• 1 tbsp Lemon juice
• 1 lb, trimmed Asparagus
• 2 tbsp Olive oil
• to taste Salt and black pepper
• 1/2 tsp Garam masala

Instructions

1. In a bowl, combine yogurt, tandoori masala, ginger-garlic paste, lemon juice, and garam masala. Mix well.
2. Add chicken thighs to the marinade and ensure they are well coated. Marinate for at least 1 hour, or up to 4 hours in the refrigerator.
3. Preheat oven to 400°F (200°C).
4. Place marinated chicken on a baking sheet.
5. In a bowl, toss asparagus with olive oil, salt, and black pepper.
6. Arrange asparagus around the chicken on the baking sheet.
7. Bake for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and asparagus is tender.
8. Serve hot immediately.

Cuisine: Indian

Suitability: gluten-free,low-carb

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: dinner