Sheet Pan Tandoori-Style Chicken with Chickpeas

Instructions

• 1

  Insert the wire rack into 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 425°F, for 15 minutes. Press Confirm for P2 and set the oven to Broil, High, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the tandoori paste, yogurt and ½ teaspoon salt in a large bowl and stir to combine. Add the chicken and turn to coat.

  Tip: Chicken can be marinated in the refrigerator overnight to enhance the flavor.
• 3

  Place the chicken evenly spaced apart in the roasting pan. Reserve the bowl.

• 4

  Place the chickpeas in the reserved bowl, add the oil and remaining ½ teaspoon salt and toss to coat. Add to the pan.

• 5

  Once preheated, place the pan in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2.

• 6

  To make the raita, place the yogurt, garlic, ginger, cilantro, mint salt and lime juice in a bowl and whisk to combine.

• 7

  Finely grate the cucumber into a clean cloth in a bowl. Squeeze out and discard the excess liquid. Add to the raita and stir to combine. Set aside.

• 8

  To test if the chicken is ready, insert a meat thermometer into the thickest part, it should read a minimum of 165°F. If not, broil a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 9

  Serve the chicken with the raita, steamed basmati rice and naan bread.