Craving an Indian-style meal but don't want to stand over a stove? This chicken and veggie bake is ideal for nights like those. Perfect for days when you need to use up all the vegetables you've got lying around in the fridge.
Can also be converted to a vegan or vegetarian meal.
Craving an Indian-style meal but don't want to stand over a stove? This chicken and veggie bake is ideal for nights like those. Perfect for days when you need to use up all the vegetables you've got lying around in the fridge.
Can also be converted to a vegan or vegetarian meal.
Author:
Team Makery
Ingredients
1 kg chicken thighs, boneless and skinless
5 cups mixed vegetables, sliced 1/2 inch thick (Choose whatever is in season; carrots, sweet potato, onion, cauliflower, zucchini, capsicum, potatoes, brinjal go very well)
Olive oil
Salt and pepper, to taste
For Marinade
1/2 cup yoghurt
2 tablespoons olive oil
1 tablespoon lime juice
6 garlic cloves
1 tablespoon coriander powder
1 tablespoon cumin powder
2 teaspoons garam masala powder
2 teaspoons Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder (adjust depending on how spicy you like it)
Add all the marinade ingredients in a bowl and mix together till you get a smooth paste. Reserve1/4 cup for later use.
Add the chicken to marinade and mix well, making sure the marinade is rubbed well into the meat. Set aside for at least 15 minutes. Marinade overnight if possible.
Toss your vegetables with olive oil, salt, pepper, and a couple of tablespoons of the marinade. Line a baking tray with parchment paper, and spread the vegetables out on it. Place the chicken on top of the vegetables, and spoon over a couple of tablespoons of the marinade over the chicken and vegetables.
Bake for 25 minutes. Take the chicken out, baste with the reserved marinade. Place back in the oven and bake for 10-12 more minutes.
If you have a lot of marinade left over, you can add it to a frying pan and cook it for 5-7 minutes, adding a little water if it gets too thick, to create a sauce.
Serve with rice or roti, and raita on the side.
Recipe Note
To convert this dish to a vegetarian option, replace the chicken with tofu or paneer steaks, about 1-inch thick.
