Jamie Oliver Roast Tikka Chicken & Cauliflower
Roast Tikka Chicken & Cauliflower is a traybake inspired by the flavors of Indian chicken tikka. Chicken is coated in a spiced yogurt marinade and roasted alongside cauliflower until golden and tender.
Rather than being served with a heavy curry sauce, the dish relies on the concentrated flavor created during roasting. Fresh lemon, herbs, and yogurt provide a bright finish.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Roasting
- Cuisine: British
Ingredients
For the Chicken
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600g boneless, skinless chicken thighs
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150g natural yogurt
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1 tablespoon lemon juice
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2 garlic cloves, finely grated
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1 teaspoon fresh ginger, finely grated
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon garam masala
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½ teaspoon ground turmeric
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½ teaspoon paprika
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½ teaspoon chili powder, optional
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1 tablespoon olive oil
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Sea salt
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Freshly ground black pepper
For the Cauliflower
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1 large cauliflower
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1 tablespoon olive oil
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½ teaspoon ground cumin
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½ teaspoon turmeric
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Sea salt
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Freshly ground black pepper
For Serving
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150g natural or Greek yogurt
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½ lemon
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Fresh coriander
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Fresh mint
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Sliced red chili, optional
Optional Ingredients
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1 red onion
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1 red pepper
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150g cooked chickpeas
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Cherry tomatoes
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Fresh coriander
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Naan bread
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Basmati rice
Instructions
Add the yogurt, lemon juice, grated garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, chili powder, olive oil, salt, and black pepper to a large bowl.
Mix thoroughly until you have a smooth, aromatic marinade.
Add the chicken thighs and toss until every piece is well coated.
Cover and refrigerate for at least 30 minutes.
For a deeper flavor, you can marinate the chicken for several hours.
Preheat the oven to 220°C (425°F) or 200°C fan.
Place a large roasting tray in the oven while it heats if you want an especially strong sear on the cauliflower.
Remove the leaves from the cauliflower and cut it into medium-sized florets.
Try to keep the florets similar in size so they cook evenly.
Place the cauliflower in a large bowl.
Add olive oil, cumin, turmeric, salt, and black pepper.
Toss until the florets are evenly coated.
Spread the cauliflower across the roasting tray.
Leave space between the pieces rather than piling them on top of each other.
This allows the hot air to circulate and encourages browning.
Arrange the marinated chicken pieces among the cauliflower.
Leave small gaps between the pieces wherever possible.
Place the tray in the oven and roast for approximately 35–40 minutes.
Turn the cauliflower and chicken halfway through cooking to encourage even browning.
The chicken should be golden on the outside and completely cooked through.
Use a food thermometer to check the thickest part. It should reach 75°C (165°F).
While the chicken is roasting, place the yogurt in a small bowl.
Add lemon juice, a little lemon zest, salt, and freshly ground black pepper.
Stir until smooth.
Finely chop some fresh coriander and mint.
Stir a small amount through the yogurt and reserve the rest for garnishing.
The cauliflower should be tender in the center with browned, slightly crispy edges.
If it needs more color, increase the oven temperature slightly for the final few minutes, keeping a close eye on the chicken.
Remove the tray from the oven and allow the chicken to rest for approximately 5 minutes.
This helps retain the juices.
Squeeze fresh lemon juice over the chicken and roasted cauliflower.
The acidity helps balance the rich spices.
Spoon the yogurt dressing onto plates or drizzle it lightly over the chicken and cauliflower.
Scatter fresh coriander and mint over the top.
Add sliced chili if desired and serve immediately.
Find it online: https://jamieolivereats.uk/roast-tikka-chicken-cauliflower/