Tandoori Chicken & Roasted Broccoli
with Chicken Thighs, Pickled Cabbage, Garlic Naan & Yogurt Sauce
- Milk
- Wheat
Garam masala–dusted chicken in a tangy yogurt marinade is roasted to golden, savory perfection alongside broccoli and buttery garlic naan. You’ll serve them with pickled red cabbage for crisp contrast and a lemony yogurt sauce for restaurant-quality Indian flavors without leaving home!
Ingredients
1 teaspoon
Garam Masala
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Thighs
2 unit
Naan Bread
(Contains: Milk, Wheat)
1 unit
Lemon
¼ tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
1 unit
Broccoli
1 teaspoon
Smoked Paprika
4 ounce
Shredded Red Cabbage
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
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Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary. Peel and mince garlic.
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In a medium bowl, mix together garam masala, smoked paprika, garlic powder, half the yogurt, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
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Pat chicken* dry with paper towels. Add chicken to bowl and toss to evenly coat; set aside to marinate.
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In a second medium microwave-safe bowl, combine 2 TBSP water, 2 tsp sugar, and juice from two lemon wedges (2 TBSP water and 4 tsp sugar for 4 servings).
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Stir in cabbage; season with salt and pepper. Microwave for 1 minute. Add juice from remaining lemon and a big pinch of salt. Set aside to pickle, stirring occasionally.
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In a small bowl, combine sour cream, remaining yogurt, ¼ tsp curry powder (½ tsp for 4), and a pinch of lemon zest. (Be sure to measure the curry powder—we sent more!) Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
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Toss broccoli on one side of a baking sheet with a large drizzle of oil, salt, and pepper.
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Add chicken to empty side of sheet. Roast on top rack until chicken is cooked through and broccoli is browned and tender, 20-22 minutes.
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When chicken and broccoli have 5 minutes remaining, in a second small microwave-safe bowl, combine garlic, 2 TBSP butter (4 TBSP for 4 servings), and salt; microwave until melted, 25-30 seconds.
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Brush naan with garlic butter and bake on middle rack (use a second baking sheet or place directly on oven rack) until warmed through, 2-3 minutes.
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Slice chicken crosswise.
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Divide chicken, broccoli, pickled cabbage, and garlic naan between plates. Drizzle yogurt sauce over chicken and broccoli and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's unique flavors, though some found the tandoori sauce too strong or wanted more curry taste.
- Ease of prep: While flavorful, several noted it took longer than expected with multiple steps and dishes to manage.
- Suggestions: Consider adding rice for a more complete meal; marinate chicken longer or adjust seasoning for more flavor.
- Portions: Some felt there wasn't enough chicken; adding extra protein or doubling the recipe could be helpful.
- Sides: The garlic naan was a standout favorite 🍞, while opinions on the pickled cabbage were mixed.
