Tuesday, 10 October 2017

Chicken Tikka Aloo Gobi Tray Bake.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

You guys asked for this recipe and here it is.
I first made this two weeks ago and received so many requests for the recipe that I cooked it again almost straight away.
Not that anyone in this house minded. This one-tin chicken tikka aloo gobi tray bake is one of our new favourites.
And, there are so many reasons for that. The flavour is great. We marinade chicken thighs in yoghurt, spices and fresh aromatics like ginger, garlic and green chilli. Once they've soaked up the flavour, the chicken is nestled amongst cumin potatoes and cauliflower. Then, the whole thing goes in together to roast until bronze and beautiful.
The bake looks great as it is but to make it even more attractive and tasty, let's decorate it. I'm talking greens in the form of fresh coriander. Dusky pinks from pickled shallots. A hit of red with sliced red chilli. And, finally yellow lemon wedges to squeeze over and give everything a zing of citrus. Serve straight from the tin with a dollop of natural yoghurt. This new weeknight favourite definitely did deserve its own blogpost. Enjoy!

A Simple List of Ingredients:

For the Chicken Tikka
1. Ginger
2. Garlic
3. Green Chillies
4. Natural Yoghurt
5. Sugar
6. Paprika
7. Ground Turmeric
8. Red Chilli Powder
9. Ground Cumin
10. Garam Masala
11. Salt
12. Chicken Thighs

For the Aloo Gobi
1. Baby Potatoes
2. Cauliflower
3. Rapeseed Oil
4. Cumin Seeds
5. Salt and Pepper

To Serve:
1. Shallots
2. Vinegar
3. Fresh Coriander
4. Red Chilli
5. Lemon
6. Natural Yoghurt

Bismillah, let's begin!

We start by marinading our chicken tikka. Take:
Thumb size piece of Ginger
4 Garlic Cloves
2 Green Chillies

We're going to crush them up. I used a pestle and mortar but you can finely chop them or even use a ready made paste.

Give them a good bash and place into a small bowl. In total, it's 1 and 1/2 teaspoon crushed of ginger, garlic and green chilli.

Next, natural yoghurt. I love using yoghurt in marinades as it helps to keep the meat really soft.

Add in 3 tablespoons Natural Yoghurt.

Then, the spices! You can add any dry spices you like here. This recipe is really versatile so feel free to play around with it.

Into my bowl, I measured:
1 teaspoon Sugar
1 heaped teaspoon Paprika
1/2 teaspoon Ground Turmeric
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Garam Masala
Salt, to taste

Stir it up. And, that's our marinade done!

Now for the chicken. I used 4 Chicken Thighs, with the bone but no skin (about 700g). You may slit the flesh if you wish. These photos show 3 thighs but the recipe will make enough for 4.

Add the marinade to the chicken.

And, stir really well to combine. The best thing to do is get some disposable gloves and really massage the marinade into the chicken pieces.

Let the chicken marinade for at least 30 minutes or up to overnight in the fridge. I've tried both and can safely say that the overnight chicken had more flavour.

When you're ready to bake, pre-heat the oven to 220C or Gas Mark 7 or 425F. Take the chicken out of the fridge 30 minutes before cooking. Grab a large baking tray or roasting tin.

Line the tin with foil and brush with 2 tablespoons Rapeseed Oil.

Now, for the aloo gobi which will bake along with our chicken. Take 500g Baby Potatoes. 

Slice them in half or quarters and place into the tin.

Then, take 1/2 large head (400g) Cauliflower. With the other half, we made these!

Slice the cauliflower into florets and add to the tin.

To the vegetables, add:
1 tablespoon Rapeseed Oil
1 teaspoon Cumin Seeds
Salt and Black Pepper, to taste

Toss really well then get the vegetables into a single layer.

Make spaces in the vegetables and place in the chicken.

You can add the leftover marinade but I chose not to.

Bake the chicken and vegetables for 20 minutes.

Then, remove from the oven.

And, give the vegetables a toss.

Bake for a further 20-30 minutes until the chicken and vegetables are both fully cooked.

Whilst everything bakes, you can prepare the toppings. The toppings are all optional but they're my favourite part of this recipe.

Starting with pickled shallots. Take 5 Shallots, peeled and thinly sliced.
To pickle the shallots, you can use any vinegar you have. I used this malt pickling vinegar.

Just pour over enough Vinegar, to cover the shallots.

Let them sit until you need them. The longer they sit, the more pickled they'll be.

We'll also use a handful of chopped Fresh Coriander and 1 Lemon, cut into wedges.

Finally, 1 sliced Red Chilli.

Let's finish off the traybake.

Sprinkle over the fresh coriander.

A few pickled shallots.

Sliced red chilli.

And, lemon wedges.

And, we're ready to serve!

I love this traybake served simply with a dollop of Natural Yoghurt.

The easiest and tastiest weeknight dinner. Enjoy!

Chicken Tikka Aloo Gobi Tray Bake.

Prep Time: About 30 minutes + extra time to marinade.
Bake Time: About 45-50 minutes.
Serves: 4 people.

Ingredients

For the Chicken Tikka
Thumb size piece of Ginger, peeled and crushed (1 and 1/2 tsp crushed)
4 Garlic Cloves, peeled and crushed (1 and 1/2 tsp crushed)
2 Green Chillies, crushed (1 and 1/2 tsp crushed)
3 tablespoons Natural Yoghurt
1 teaspoon Sugar
1 heaped teaspoon Paprika
1/2 teaspoon Ground Turmeric
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Garam Masala
Salt, to taste
4 Chicken Thighs, with bone and no skin (about 700g)

For the Aloo Gobi
3 tablespoons Rapeseed Oil
500g Baby Potatoes, sliced in half
1/2 large head (400g) Cauliflower, sliced into florets
1 teaspoon Cumin Seeds
Salt and Black Pepper, to taste

To Serve
5 Shallots, peeled and thinly sliced
Vinegar, as needed
Handful Fresh Coriander, chopped
1 Red Chilli, thinly sliced
1 Lemon, sliced into wedges
Natural Yoghurt, as needed

Marinade the chicken tikka:
Stir together all the ingredients except the chicken. Add the marinade to the chicken and stir well. Let the chicken marinade for at least 30 minutes and up to overnight in the fridge. Remove from the fridge 30 minutes before baking.

Prepare the aloo gobi:
Pre-heat the oven to 220C or Gas Mark 7 or 425F. Line a large baking tray or roasting tin with foil. Brush the foil with 2 tablespoons of the rapeseed oil. Into the tin, place the potatoes, cauliflower, salt, pepper, cumin seeds and 1 tablespoon of rapeseed oil. Toss well to combine and get the vegetables in an even layer.

Bake the tray bake:
Make spaces in the vegetables for the chicken pieces. You can add the leftover marinade but I prefer not to. Bake for 20 minutes then give the vegetables a stir. Bake for a further 20-30 minutes or until the chicken and vegetables are fully cooked through.

Serve:
Mix the sliced shallots with enough vinegar to cover. Let it sit until needed. When you're ready, sprinkle the traybake with fresh coriander, pickled shallots, sliced red chilli and lemon wedges. Serve with a dollop of natural yoghurt.

Recipe Notes

  • Adjust the green chilli and red chilli powder to your own taste.
  • Try adding other dry spices to the marinade too such as tandoori masala.
  • Other chicken pieces can be used too such as drumsticks or breast.
  • In place of rapeseed oil, other oils such as vegetable or olive will work too.
  • You can use red onion instead of the shallots. One will do in place of 5 shallots.
{adapted from smitten kitchen}

Keep me in your duas please, and enjoy your traybake!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

14 comments

  1. Hey
    I was wondering...does the chicken not dry out/does the whole thing not take longer to cook in the oven because you dont cover the top with foil?
    Thanks

    ReplyDelete
    Replies
    1. Because I used chicken thighs on the bone and marinaded them overnight, the chicken didn't dry out. I baked mine at a pretty high temperature and managed to get them done in 45 minutes without foil. Feel free to use foil though - it will be just as delicious.

      Delete
  2. Salam sister hope you are well. Love ur recipes you are truly an inspiration. Just wondering what can we use as an alternative to the gobi?

    Waslam
    Saphoora

    ReplyDelete
    Replies
    1. Assalamu alaikum Saphoora, so glad you're enjoying my recipes. You can leave the gobi out or use something like broccoli or even butternut squash. Any other vegetable that you like really. Enjoy!

      Delete
  3. Jazak allah.
    Saphoora

    ReplyDelete
  4. Tried this tonight. Really tasty. Love the pickled onions on top!

    ReplyDelete
    Replies
    1. So glad you enjoyed it. The pickled onions are my favourite too. :)

      Delete
  5. Salaams! I have used this recipe before and love it! May be a silly question but I am making twice the amount tonight for guests. How shall i adjust cooking times?

    ReplyDelete
    Replies
    1. Wasalaam, you won't have to double the cooking time but it may just need a little bit longer.

      Delete
  6. I tried this recipe and it was amazing. Everybody loved it so much.

    ReplyDelete
  7. Hi sister I made this today but I totally missed
    Out the chilli garlic and onion ��

    ReplyDelete
  8. I meant chilli garlic and yoghurt

    ReplyDelete

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