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Smitten Kitchen

Chicken Tikka

Ingredients:  

  • Chicken1 3/4-inch piece of ginger peeled and minced (see Note up top)4 cloves of garlic, minced or pressed1 fresh green chili (I used a jalapeno), seeded and minced1/2 cup whole-milk yogurt1 teaspoon kosher salt1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)1/2 teaspoon ground turmeric1/2 teaspoon ground cumin3/4 teaspoon granulated sugar1 teaspoon paprika1 teaspoon garam masala2 pounds chicken thighs, or halved chicken breasts
  • Vegetables3 tablespoons olive oil1 1/4 pounds about 4 medium Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets1/2 teaspoon kosher salt1/2 teaspoon cumin or coriander seeds
  • GarnishA few thin slices of red onionLemon wedgesSaltDollops of yogurtA few tablespoons of roughly chopped cilantro parsley, or mint

Instructions: 

  • Combine ginger, garlic, fresh chili, yogurt, salt, spices, and sugar in a freezer bag, bowl, or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
  • Preheat the oven to 425°F. Coat a half-sheet pan with 1 tablespoon of olive oil. Add potatoes, cauliflower, salt, cumin or coriander seeds, and drizzle the remaining 2 tablespoons of olive oil over the vegetables. 
  • Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in the oven for 25 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for about 5 more minutes. To get a little more color on the veggies and chicken, switch the oven to broil, move the pan to the top rack, and broil for about 4 minutes. 
  • While everything is roasting, make the lightly pickled onion rings. Separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until ready to use.
  • Top individual servings with pickled onions, dollops of yogurt, and fresh herbs.

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