Tandoori Chicken Traybake (Oven-Baked Spiced Chicken)

Traybake

• 200 g Yogurt, plain
• 1 medium Lemon
• 3 cloves Garlic
• 20 g Ginger root, fresh
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Ground Kashmiri chili
• 1 tbsp Olive oil
• 1 tsp Fine sea salt
• 6 pieces Chicken thighs, bone-in, skin-on
• 1 large Red onion
• 2 medium Red pepper

Cucumber and mint yogurt

• ½ medium Cucumber
• 10 g Fresh mint

1. In a large bowl, mix the yogurt with the zest and juice of the lemon, finely grated garlic and ginger, ground cumin, ground coriander, ground Kashmiri chilli, olive oil and fine sea salt. Add the chicken thighs and turn well to coat, working the marinade into any folds. Cover and marinate in the fridge for 45 minutes.
2. Heat the oven to 220°C (430°F). Cut the red onion into wedges and the red peppers into thick strips, then spread them on a baking tray. Nestle the marinated chicken among the vegetables and scrape over any remaining marinade.
3. Roast for 30 to 35 minutes, turning the peppers once halfway through, until the chicken is deeply browned at the edges and cooked through. If you want more charring, grill for 2 to 4 minutes at the end, watching closely. Rest for 5 minutes before serving.
4. Meanwhile, coarsely grate the cucumber, then squeeze out excess liquid with your hands. Finely chop the fresh mint and stir it into the cucumber. Serve alongside the traybake, spooned over the chicken as you eat.

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