Tandoori chicken traybake with aubergines recipe
Tandoori chicken traybake with aubergines, tomatoes and onions I make variations of homemade tandoori chicken all the time – yoghurt, garlic, ginger, lemon juice and smoked paprika in the marinade are a constant, the other spices vary – and I was delighted to find that store-bought garam masala adds a lovely smoked depth to the chicken. 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil5cm/2in piece fresh root ginger, peeled and finely grated2 garlic cloves, finely grated1 lemon, zest and juice 3 tsp garam masala1 heaped tsp smoked paprika 1 tsp red chilli powder (optional)1 tsp sea salt flakes15 fresh curry leaves (optional) 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil 5cm/2in piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated 1 lemon, zest and juice 3 tsp garam masala 1 heaped tsp smoked paprika 1 tsp red chilli powder (optional) 1 tsp sea salt flakes 15 fresh curry leaves (optional) 1kg/2lb 4oz chicken thighs, skin-on and bone-in2 medium aubergines, cut into 2.5cm/1in half moons400g/14oz large tomatoes, quartered2 medium red onions, quartered2 tbsp neutral oil1 tsp freshly ground coriander1 tsp ground cumin1 tsp sea salt flakes 1kg/2lb 4oz chicken thighs, skin-on and bone-in 2 medium aubergines, cut into 2.5cm/1in half moons 400g/14oz large tomatoes, quartered 2 medium red onions, quartered 2 tbsp neutral oil 1 tsp freshly ground coriander 1 tsp ground cumin 1 tsp sea salt flakes 100g/3½oz full-fat Greek-style yoghurt10g/⅓oz fresh coriander leaves5g/⅛oz fresh mint leaves1cm/½in piece fresh root ginger, peeled and finely gratedsea salt flakes, to taste 100g/3½oz full-fat Greek-style yoghurt 10g/⅓oz fresh coriander leaves 5g/⅛oz fresh mint leaves 1cm/½in piece fresh root ginger, peeled and finely grated sea salt flakes, to taste hot rice or flatbreadsfresh coriander, choppedlime wedges to serve hot rice or flatbreads fresh coriander, chopped lime wedges to serve Method To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day.Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes.While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Recipe tips Try adding fresh curry leaves if you can find them – the rest of the ingredients are easy to pick up on your way home from work.