Taste of India

Roasted Chicken Breasts with Orange, Cardamom and Turmeric along with Aloo Gobi

Vegetable Oil
Salt and freshly gound pepper
1 tbsp unsalted butter, softened
1 shallot, minced finely
2 cloves garlic, minced finely
1 tsp ground cardamom
1 orange, zested and juiced
1 tsp ground turmeric
1/4 tsp garam masala
2 bone in chicken breasts with skin

Preheat oven to 500 degrees
In a small bowl, combine butter and seasonings. Make a pocket under the skin, place half the butter mixture under the skin. Repeat with the other chicken breast.

Place on broiler pan. Roast until chicken is 160 degrees, approximately 25 minutes. Allow to rest 5 minutes before serving.

Aloo Gobi

2 tbsp Ginger Garlic Paste
1 tbsp ground corriander
1/4 tsp turmeric
1 cup chicken broth or vegi broth
1 tbsp vegetable oil
1tsp cumin seeds or ground cumin
1 head cauliflower, cut into small florets
2 yukon gold potatoes, peeled and cut into small cubes
sea salt
2 tbsp freshly minced cilantro
1 tbsp butter


Ginger Garlic Paste
1/2 cup peeled garlic cloves
1/2 cup peeled sliced ginger
1/4 cup vegetable oil

Place in a food processor, blend into a paste.

In a large pot, heat the oil until shimmering. Add the cumin and cook for 30 seconds.
Add the wet masala (paste), cook until paste thickens, about 2 minutes.

Add cauliflower and potatoes, stirring to coat. Add salt and broth. Cover and cook for 10 to 15 minutes. Remove lid, still and cook until vegis are cooked through, about 5 minutes. Stir in butter and cilantro.