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Prep Time: 70 minutes
Preheat the oven to 350 degrees. Peel and mince 4 garlic cloves. In a large mixing bowl, stir together 1 Tbsp. oil with the tandoori spice, ½ cup yogurt, minced garlic and ginger. Season with a pinch of salt and coat the chicken evenly with the marinade. You can let the chicken marinate for a few hours or even overnight if you like a stronger flavor. In a separate bowl, toss together the carrots, garlic cloves and remaining oil with a pinch of salt and pepper. Spread on an oiled baking sheet. Place the chicken on a separate oiled baking sheet, skin side up. Place both pans in the oven for about 1 hour. Cook until the carrots are browned and tender, the garlic is golden and soft and the chicken’s juices run clear when pierced with a knife. Remove the garlic early if it is done.Peel the roasted garlic and stir together with the yogurt in a small mixing bowl until thoroughly combined. Season with a pinch of salt and pepper and set aside. Place the naan on a baking sheet and heat in the warm oven, about 1 minute. Toss the onions with the lemon juice and a pinch of salt and divide between 2 plates. Top evenly with the chicken, carrots and naan. Garnish with the garlic yogurt sauce and a pinch of finely chopped carrot leaves.