Tandoori chicken with cucumber lentils

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/2 cup plain Greek yogurt, 2 teaspoons garam masala, 1 tablespoon lemon juice into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 small head cauliflower, cut into florets with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the cauliflower is browned. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Rinse 1 1/2 cups cooked brown lentils if needed, drain well, and warm gently. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 1 English cucumber, diced fresh at serving. Finish Tandoori chicken with cucumber lentils with 1/2 cup fresh cilantro leaves.