I was directed, by Kyla, to Smitten Kitchen, who adapted this recipe from Meera Sodha’s book, ‘Made In India’…a round-about road, but a brilliant recipe. I think the best thing about this is that it can all be made ahead and adapted to any amount you require, very easily. We’ve had it ourselves (take the chicken off the bone and add a poached egg to your leftovers!), and I’ve made a couple of extra-large baking sheets for a crowd. This is one of those recipes that you’ll tell all of your friends about, and do make sure to make the onions too – enjoy!
Sheet Pan Chicken Tikka
For the chicken;
1, 2-inch piece of ginger, peeled and minced AND 4 cloves of garlic, minced
1 fresh green chili, seeded and minced (I used a jalapeno and the kids were fine)
1/2 c. full fat plain or Greek yogurt (I’ve also used non-fat + 1 T. olive oil)
1 t. EACH kosher salt, sugar, paprika AND garam masala
1/2 t. EACH chili powder, turmeric, AND cumin
2 lbs. bone-in, skin-on chicken thighs (or legs, or a combo) – this works out to be about 15 small thighs
Whisk together all of the chicken ingredients in a small bowl and then add the mix, along with the chicken, to a large Ziploc and marinate in the fridge for a half hour or up to a day (this is one of those weeknight meals where I would do this the morning of).
For the vegetables;
1 1/2 to 2 lbs. of Yukon Gold potatoes, unpeeled, but washed and diced into bite-sized chunks
2 lb. head of cauliflower, cut into similar sized bites as the potatoes
1 t. EACH kosher salt AND cumin seeds
For the garnishes;
Greek yogurt, chopped fresh cilantro (or mint or parsley), lemon wedges
1 small red onion, thinly sliced into a glass bowl and tossed with lemon juice, salt and a titch of sugar
When you’re ready to cook, preheat the oven to 425 and line a large baking sheet with foil. Add the potatoes and cauliflower and a tablespoon or so of olive oil and mix up the vegetables on the foil with your hands so that all are coated evenly, then distribute them evenly on the pan and sprinkle on the cumin seeds and salt. Remove the chicken from the marinade (toss the extra), and lay it out, skin side up, on the vegetables, making sure all of the chicken pieces are evenly spaced.
Roast for 25 minutes, then remove the pan, give any accessible vegetables a mix, then roast for another 25 minutes until the chicken skin is crisp and the vegetables are tender. Place the pan in front of your hungry crew with all of the garnishes and watch it disappear!