Oven-Roasted Chicken Tikka
Meera Sodha's oven-roasted chicken tikka is a snap to make. She has it listed in the snack section but it makes a great dinner. You can thread the chicken on skewers if you'd like. Make sure to soak them first so they don't burn in the oven.
- 1 1/4 pounds boneless skinless chicken thighs, cut in 1" pieces
- 1 3/4 inch piece of ginger, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 green chile, seeded and chopped
- 1/2 cup plain whole yogurt
- 1/2 tsp chile powder
- 1/2 tsp ground turmeric
- 3/4 tsp cumin seeds, crushed
- 3/4 tsp sugar
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp salt
- canola oil
Put the chopped ginger, garlic and chile in a mortar with a pinch of salt and pound it until it is a rough paste.
Put the cubed chicken in a bowl and add the paste plus all the other ingredients. Mix thoroughly and marinate at least 15 minutes and up to several hours.
When you're ready to cook, preheat the oven to 400F and line a baking sheet with some parchment paper. Spread a bit of oil on the parchment paper.
Shake excess marinade off the chicken so it will crisp up a bit in the oven. Place the chicken pieces around the baking sheet so they are not crowded together. You may need two sheets.
Bake 10 minutes, turn the chicken pieces over, then bake another 10 minutes.