Tandoori Style-Chicken

Meanwhile, to boiling water, add rice. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. In a medium bowl, combine half the yogurt, half the lime zest, 1/2 tbsp masala (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl).

Pat chicken dry with paper towel, then cut into 1/4-inch wide strips. To medium bowl with yogurt, add chicken. Season with salt and pepper. Stir to coat. Arrange chicken onto baking sheet with cauliflower. Bake in middle of oven, until chicken is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (NOTE: For 4 ppl, use another parchment-lined baking sheet for chicken.)

Meanwhile, cut tomatoes into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch slices. Roughly chop cilantro. Heat a small pan over medium-high heat. When the pan is hot, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pot occasionally, until seeds toast, 1 min. (TIP: You will hear the seeds pop, which means they are toasting!)

To pan with seeds, add 1 tbsp oil (dbl for 4 ppl) then shallots. Cook, stirring often, until softened, 2-3 min. Reduce heat to medium-low. Add tomatoes, brown sugar and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until saucy, 6-8 min. Remove pan from heat. Add 1 tsp lime juice (dbl for 4 ppl), then season with salt and pepper. In a small bowl, mix remaining yogurt, half the cilantro and 1 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper.