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To start: Whip up the flavorful yogurt-based marinade in the blender and toss it over your chicken. Reserve a little for basting. While it marinates, prep the veggies.

Note: Use whatyou have on hand. If you are worried that your veggies will take longer than your chicken you can always remove the chicken and continue cooking the veggles.
  • Marinade:
  • 1/2 cup plain yogurt whole milk yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 6 fat garlic cloves
  • 1 tablespoon fresh ginger, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground   cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika ( not smoked)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne
  • 2 teaspoons  kosher salt
  • 1 teaspoon pepper
  • 1 1/2- 2 pounds chicken thighs (boneless, skinless) OR  tofu “filets” about 1 inch thick
  • 1 layer of vegetables, sliced or diced ½ inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)
  • olive oil
  • salt
  • pepper
  • Garnish: cilantro, scallions, cilantro mint chutney
  • Serve over:  basmati rice, with Cucumber Raita and Indian Naan Bread.
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