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Tandoori Chicken Drums with Roasted Cauliflower and Yogurt Sauce

Tandoori Chicken Drums with Roasted Cauliflower and Yogurt Sauce
  • Prep Time: 10 min
  • Total Time: 30 min
  • Servings: 2

This aromatic dinner will tantalize the taste buds! Super simple yet full of delicious flavours!


1 pkg Mina Halal® Tandoori Chicken Drums

1 small head cauliflower, cut into florets

1/3 cup (75 mL) ghee, melted

1 tbsp (15 mL)

1 tsp (5 mL) cinnamon

1 tbsp (15 mL) mild curry powder

2 tbsp (30 mL) cumin seeds



1 cup (250 mL) thick greek style yogurt

3 tbsp (45 mL) cilantro, chopped

1 ½ tbsp. (22.5 mL) lime juice


PREHEAT oven to 400 degrees.

LINE a baking sheet with parchment paper.

COOK chicken for about 25 minutes or until an internal temperature of 365 degrees is reached.

IN a large bowl toss cauliflower with ghee, spices and salt and pepper.

SPREAD cauliflower in a single layer onto a parchment lined baking tray.

ROAST cauliflower on bottom rack of oven for about 20 minutes or until starting to brown and is tender crisp.

TOSS cauliflower half way through cooking.

IN a small bowl mix together yogurt, cilantro and lime juice.

SEASON with salt and pepper.

SERVE chicken with cauliflower and sauce on the side.


SERVE with paratha or naan bread.
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