Haldi masala chicken:
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons neutral oil, divided
- 1-2 tablespoons haldi masala
- 12 ounces broccoli florets
- ½ red onion, sliced into wedges
- Salt and pepper
Sauce:
- 5.3 ounces Greek yogurt
- 2 tablespoons red onion, minced
- ½ English cucumber, minced
- 1 lemon, juiced
- ½ cup water plus more for thinning it out
- Salt
Prepare the chicken:
Preheat oven to 425°F.
In a bowl, combine chicken thighs and 1 tablespoon oil. Add half the haldi masala and season all over with salt and pepper. Toss to coat.
Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add chicken and cook for 5 minutes without moving. Flip and add broccoli and sliced red onion on top. Season with remaining haldi masala and a big pinch of salt. Arrange the skillet so that the chicken is on top of the broccoli.
Transfer to the oven for 12-15 minutes until broccoli is tender crisp and chicken reaches 165°F. Remove from oven and set aside.
Prepare the sauce:
Make the sauce by whisking yogurt, minced red onion, minced cucumber, lemon juice, and water in a bowl. Season with a big pinch of salt.
Calories: 359kcal | Carbohydrates: 13g | Protein: 40g | Fat: 17g | Sodium: 204mg | Fiber: 3g | Sugar: 5g | Vitamin C: 100mg