MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken Tikka Thighs
Categories: Poultry, Dairy, Chilies, Vegetables, Herbs
Yield: 4 Servings
2 tb Full-fat yogurt
1 ts Ginger paste or fresh grated
- ginger
1 ts Garlic paste or fresh grated
- garlic
1 1/2 ts Kashmiri red chile powder
1 1/2 ts Garam masala
1 1/2 ts Ground cumin
1/2 ts Ground turmeric
Salt
2 tb Oil
1 lb Boned, skinned chicken
- thighs
2 lg Bell peppers; in 1" pieces
1 Red onion; in 1" pieces
1 ts Cumin seeds
Cooked rice; to serve (optional)
In a large bowl, stir together the yogurt, ginger, garlic, chile
powder, garam masala, ground cumin, turmeric, 1 ts salt, and 1 tb
oil. Add the chicken and stir until the thighs are completely
coated. Using a fork, thoroughly stab the chicken thighs so the
marinade may penetrate the meat. Set aside for 30 minutes or cover
and refrigerate overnight to marinate.
On a medium sheet pan, about 13x9", toss the bell peppers and onion
with the cumin seeds and the remaining 1 tb oil and 1/2 ts salt.
Lay the ingredients out in a single layer. Using a fork, hold up a
chicken thigh over the bowl and scrape the excess marinade off with
another fork, and lay it on the vegetables. Repeat the process for
the remaining thighs.
Turn the broiler on high. Place the sheet pan on a rack about 3"
below the broiler. Broil for 7 to 10 minutes. Flip the thighs and
broil for another 7 to 10 minutes, until parts of the chicken and
vegetables are charred and crisp on the outside and chicken is
cooked through. Serve with rice or as is, spooning the juices from
the sheet pan over the chicken as sauce.
Recipe by Zainab Shah
Recipe FROM:
https://cooking.nytimes.com
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