2 large carrots, quartered lengthwise, cut into 3-in. pieces
1 pound Yukon Gold potatoes, peeled and cut into chunks
How to Make It
Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and let marinade cool.
Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.
Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.
Note: Nutritional analysis is per serving.
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This is one of the best new recipes we've tried in years! The best part is that, while being extremely flavorful, it didn't taste like anything we'd ever made before. (We cook a lot of ethnic food, especially Indian.) We marinated overnight, which I think is probably essential for full flavor. I can't wait to make it again. It is definitely worthy of a special dinner party with friends!
Very flavorful without being overly spicy. Makes a beautiful presentation and it's easy to prepare! I served it to guests with homemade sourdough french bread and a Greek-style green salad. Copies of the recipe were requested! I will definitely make it again.
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