Filed Under: Cauliflower, Chicken, Indian Dish, Peas, Potatoes

Punjabi Chicken with Cauliflower, Potatoes and Peas

Great dish for the entire family.

March 17th, 2016

From The 200 Best Sheet Pan Recipes by Camilla Saulsbury

The combination of cauliflower, potatoes and peas appears in a number of northern Indian dishes, and once you try it, you’ll understand the popularity. The amount of oil used here is less than in many classic Indian dishes, but you’ll never know it’s missing. A bevy of spices contributes rich flavor to the dish.
4 servings
  • 2 tsp ground cumin 10 mL
  • 2 tsp ground coriander 10 mL
  • 11⁄2 tsp ground ginger 7 mL
  • 11⁄4 tsp salt 6 mL
  • 1⁄4 tsp freshly ground black pepper 1 mL
  • Chicken and Vegetables
  • 5 tbsp vegetable oil, divided 75 mL
  • 8 bone-in skin-on chicken thighs (about 2 lbs/1 kg total), patted dry 8
  • 1 lb yellow-fleshed potatoes, peeled &
cut into 11⁄2-inch (4 cm) pieces 500 g
  • 1 head cauliflower, trimmed and broken into florets 1
  • 11⁄4 cups frozen peas, thawed 300 mL
  • Salt and freshly ground black pepper
  • 1 cup plain yogurt (not Greek-style) 250 mL
  1. Preheat oven to 400°F (200°C)

  2. 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil

  3. Spice Mixture: In a small bowl, stir together cumin, coriander, ginger, salt and pepper.

  4. Chicken and Vegetables: In a large bowl, combine 2 tsp (10 mL) spice mixture and 1 tbsp (15 mL) oil. Add chicken, rubbing spice mixture into skin. Place chicken, skin side up, on prepared pan, spacing evenly.

  5. In the same large bowl, combine half of the remaining spice mixture and 2 tbsp (30 mL) oil. Add potatoes, tossing to coat. Arrange potatoes around chicken. Roast in preheated oven for 15 minutes.

  6. Meanwhile, in the same bowl, combine the remaining spice mixture and oil. Add cauliflower, tossing to coat.

  7. Remove pan from oven, turn chicken pieces over and stir potatoes. Nestle cauliflower around the chicken and potatoes. Roast for 25 to 30 minutes or until cauliflower is beginning to brown and an instant-read thermometer inserted in the thickest part of a chicken thigh registers 165°F (74°C).

  8. Remove pan from oven. Add peas to the pan, gently stirring to combine. Let stand for 10 minutes. Season to taste with salt and pepper. Serve with yogurt.

Punjabi Chicken with Cauliflower, Potatoes and Peas
Colin Erricson

Leave a Reply

Your email address will not be published.