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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 (opt)

In a large bowl, stir together the yogurt, ginger,
garlic, chile powder, garam masala, ground cumin,
turmeric, 1 teaspoon salt and 1 tablespoon 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 13" X 9", 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.

By: Zainab Shah

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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