Tandoori Chicken & Roasted Root Vegetable Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken & Roasted Root Vegetable Recipe – Authentic Indian Flavors

Hey everyone! If you’re craving that incredible tandoori flavor but don’t have a tandoor oven, you’re in the right place. This recipe for Tandoori Chicken & Roasted Root Vegetables brings all the warmth and spice of a traditional Indian meal right to your kitchen. I first made this when I was missing the flavors of home, and it instantly transported me back! It’s become a regular in my rotation – easy enough for a weeknight, but special enough for company.

Why You’ll Love This Recipe

This isn’t just about delicious food; it’s about experiencing a little bit of India with every bite. The marinade is packed with aromatic spices, and roasting the chicken with root vegetables creates a hearty, flavorful meal. Plus, it’s a relatively hands-off recipe – perfect for busy evenings. You get tender, juicy chicken and perfectly caramelized veggies all in one pan. What’s not to love?

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1.5 lbs bone-in chicken breasts/thighs
• 4 yellow potatoes (mix of yellow, red, purple)
• 1 carrot
• 0.5 yellow onion
• 2 tablespoons olive oil
• Salt to taste
• 0.5 lemon
• 2 tablespoons chopped cilantro
• 2 green cardamom pods
• 3 cloves
• 1 inch cinnamon stick
• 1 star anise
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon cayenne
• 0.5 teaspoon black pepper
• 2 teaspoons tandoori masala powder
• 1 cup cilantro (for the paste)
• 4 garlic cloves
• 1 teaspoon ginger

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

Cardamom & Cloves: The Heart of the Masala

These aren’t just spices; they’re the soul of Indian cooking! Green cardamom adds a floral, sweet note, while cloves bring a warm, pungent depth. Don’t skimp on these – they make all the difference. I always buy whole pods and grind them myself for the freshest flavor.

Tandoori Masala: Regional Variations & Authenticity

Tandoori masala blends vary from region to region in India, and even family to family! You can find good quality store-bought versions, or if you’re feeling ambitious, make your own. The key is a balance of warm and spicy notes.

Root Vegetable Selection: Choosing the Best Varieties

I love using a mix of yellow, red, and purple potatoes for color and texture. Carrots add a touch of sweetness, and onion provides a savory base. Feel free to experiment! Parsnips or sweet potatoes would also be delicious additions.

Olive Oil vs. Traditional Indian Oils

Traditionally, ghee (clarified butter) or mustard oil would be used in Indian cooking. However, olive oil works beautifully for roasting and offers a healthier alternative. If you have ghee on hand, feel free to use it for an even more authentic flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C).
2. Now, for the magic – the marinade! Grind the cardamom, cloves, cinnamon, star anise, fennel, turmeric, cayenne, black pepper, tandoori masala, cilantro, garlic, and ginger into a smooth paste with a splash of water. A food processor or a good mortar and pestle work wonders here.
3. While the marinade is coming together, scrub those potatoes and carrots. Halve the potatoes, chop the carrots diagonally, and slice the onion into large wedges.
4. In an oven-safe dish, combine the chicken, vegetables, olive oil, salt, and that gorgeous masala paste. Really rub the mixture thoroughly onto the chicken – get in all the nooks and crannies!
5. Arrange the chicken pieces among the vegetables, making sure they’re exposed for even roasting.
6. Roast for 40 minutes. To be absolutely sure, check the internal chicken temperature with a meat thermometer (minimum 165°F/74°C).
7. Finally, remove from the oven, squeeze fresh lemon juice over the dish, and garnish with chopped cilantro before serving. The lemon juice brightens everything up beautifully!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For extra crispy chicken skin, pat the chicken dry before marinating.
• Using bone-in, skin-on chicken thighs will result in the most flavorful and juicy outcome.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Spice Level Adjustment

If you like things mild, reduce the cayenne pepper. For a real kick, add a pinch of chili powder or a finely chopped green chili to the marinade.

Vegan Adaptation (Using Tofu or Cauliflower)

Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or cauliflower florets. Adjust the roasting time accordingly – tofu will need less time, while cauliflower might need a bit more.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check the label on your tandoori masala powder to ensure it doesn’t contain any hidden gluten.

Festival Adaptations (Diwali, Holi)

This dish is perfect for festive occasions! During Diwali, it’s a wonderful addition to a larger spread. For Holi, the vibrant colors of the vegetables echo the spirit of the festival.

Serving Suggestions

Time to enjoy your creation!

• Raita Pairings: A cooling cucumber raita or a mint-coriander raita is the perfect accompaniment to balance the spice.
• Rice & Bread Accompaniments: Serve with fluffy basmati rice or warm naan bread to soak up all those delicious juices.
• Salad Suggestions: A simple onion and tomato salad with a squeeze of lemon juice adds a refreshing element.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• Can I marinate the chicken overnight for deeper flavor? Absolutely! Marinating overnight will result in even more tender and flavorful chicken.
• What if I don’t have a meat thermometer? How do I check for doneness? If you don’t have a thermometer, pierce the thickest part of the chicken with a fork. If the juices run clear, it’s done.
• Can I use different root vegetables in this recipe? Yes, feel free to experiment! Parsnips, sweet potatoes, or even beets would be delicious.
• Is tandoori masala homemade or store-bought acceptable? Both are great! Store-bought is convenient, but homemade allows you to customize the flavor to your liking.
• How can I adjust the recipe for a spicier or milder flavor profile? Adjust the amount of cayenne pepper to control the spice level.