Easy Tandoori Chicken with Vegetables

INGREDIENTS

1/4 cup

whole-milk yogurt (not Greek)

2 tbsp

fresh lemon juice

1/4 cup

chopped onion

garlic cloves (pressed or minced)

2 tsp

fresh ginger

2 tsp

garam masala

1/4 tsp

turmeric

1/4 tsp

cayenne pepper

1/4 tsp

smoked paprika

1/2 tsp

kosher salt

1 3/4 lb

boneless skinless chicken thighs (3 1/2 ounces each), trimmed of fat

Olive oil spray

1 1/2 lb

rainbow carrots (halved and cut lengthwise, then cut into 2-inch pieces)

4 cups

medium cauliflower florets (about 1 whole head)

1 tbsp

olive oil

1 tsp

garam masala

1 tsp

kosher salt

Freshly ground black pepper

1/2 cup

whole-milk yogurt (not Greek)

1 tsp

fresh lemon juice

garlic clove (pressed or minced)

1 tbsp

chopped cilantro (plus more for garnish)

1/8 tsp

kosher salt