Tray Baked Chicken Tikka

• porsi: 4

Bahan-bahan

For the chicken:

120g full-fat plain yoghurt

3 tbsp tikka paste

1 x 2cm piece of fresh ginger, peeled and grated

4 garlic cloves, crushed

1 green chilli, deseeded and finely chopped

900g chicken thighs, drumsticks or a mixture

For the vegetables:

2 tbsp olive oil, plus extra for brushing

4 medium potatoes, scrubbed and chopped into chunks

1 small head of cauliflower, chopped into small florets

½ tsp cumin seeds

Salt and black pepper

To serve:

1 red onion, thinly sliced

Juice of 1 lemon

Petunjuk

1 In a sealable bag or tub, combine the yoghurt, tikka paste, ginger, garlic and chilli. Add the chicken pieces and toss to coat evenly. Refrigerate for at least one hour, or overnight if possible.

2 Remove the chicken from the fridge 20 minåtes beföre you start cooking. Preheat the oven to 220°C/200°C fan gas mark 7.

3 Line two large baking trays with foil and brush with olive oil. Add the potatoes, cauliflower, cumin seeds and some salt and pepper. Drizzle with the remaining two tablespoons of olive oil and toss together with clean hands until evenly coated.

4 Remove the chicken from the marinade, discarding the excess. Make some spaces amongst the vegetables and nestle the chicken in to these spaces.

5 Roast for 20 minutes. Toss the potato and cauliflower to ensure even cooking, then return to the oven for 15-20 minutes longer or until the chicken is completely cooked through.

6 Meanwhile, separate the slices of red onion and place in a small bowl with the lemon juice and a pinch of salt, Set aside for 10 minutes.

7 Top the chicken tikka with the quick-pickled red onions to serve