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

  Uncle Dirty Dave's Archives

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