Hi there! It’s been a busy week getting the kids ready for back to school. We are going on a little getaway for a few days with the kiddos and I was totally consumed with getting ready for the trip. Since it’s been a crazy week, it was nice to be able to pull this dish out of the freezer and bake it off. I always make extra because it goes quick!
Baked Chicken Tikka
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Loading...I'm sure you're all thinking, whats the difference between Chicken Tikka and Chicken Tikka Masala? Chicken Tikka is usually enjoyed as an appetizer dish that is made with boneless pieces of chicken breast marinated in yogurt and delicious spices. Chicken Tikka Masala is made in a tomato cream curry sauce and is usually enjoyed for lunch and dinner. Let me tell you...my kids love both. We enjoy it as a main dish served with flat breads and some raita (yogurt sauce).
Ingredients
- 1 pound of boneless/skinless chicken breast - cut into chunks
- 2 tbsp of ginger/garlic paste
- 1 tbsp of paprika
- 1/2 tbsp of garam masala
- 1/2 tbsp of ground cumin
- 1/2 tbsp of coriander powder
- 1-2 tbsps of chicken tandoori tikka masala (I used Shaan Masala)
- 1/2 cup of whole milk greek yogurt
- Juice and zest of a whole lemon
- 2 tbsps of avocado or canola oil
- 1/2 onion grated (optional)
Instructions
Prep all of your ingredients ahead of time so you can marinate the chicken quickly. This dish tastes the best when it can be marinaded for 2-3 hours or ideally overnight.
In a large bowl, mix all of the ingredients above throughly.
Then add the chicken chunks and make sure each piece is coated well.
Cover the bowl and let the chicken marinate for a couple of hours to absorb all of the flavors.
Preheat the oven to 350 degrees and prep the pan with some flavorless oil.
Add the chicken in a single layer and bake on 350 degrees for 25-30 minutes.
In the last 2-3 minutes, change your oven to broil to get a bit a char on the chicken.
Serve with rotis, chutneys, and sliced onions and enjoy!!
