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   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 (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   
        
     Uncle Dirty Dave's Archives   
       
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