This weeknight, one-pan traybake recipe saves on chopping, washing up and the biggie: time. Delicately spiced with Indian-inspired flavours, it pairs perfectly with my Bombay Sweet Potatoes and some basmati rice.
2 tbsp garam masala
1 tbsp ground turmeric
1 tbsp Kashmiri chilli powder* (or to taste)
2 tsp sweet paprika
1 red capsicum (bell pepper), deseeded, cut into small chunks
¼ head cauliflower, cut into small florets
200g (7 oz) cherry tomatoes
3 tbsp vegetable oil, plus extra for drizzling
1 cup Greek-style yoghurt, plus extra to serve
8 boneless chicken thigh fillets
¼ cup mint leaves, roughly torn
basmati rice or sweet potato bombay potatoes to serve
Preheat oven to 180C/350F. Make a spice mix by combining the garam masala, turmeric, chilli powder, paprika and 1 tsp sea salt in a bowl.
Place the capsicum, cauliflower and cherry tomatoes in a large mixing bowl. Add half the spice mix, a pinch of sea salt and one tablespoon of the oil. Mix well and set aside for later.
In a large bowl, combine the yoghurt with the remaining spice mix. Add the chicken and mix until well combined.
Heat a large wide pan over high heat. Add another tablespoon of oil. Sear the chicken pieces for 3 minutes or until you develop a lovely deep golden crust on the bottom of the pan. Turn the chicken over and cook for another minute. Now add in a ½ cup of water to deglaze the pan. Use a wooden spoon or spatula to scrape up the golden bits from the bottom.
Scatter the vegetable mix around the chicken. Transfer pan to the oven and roast for 25 minutes or until the chicken is just cooked.
Remove from the oven and top with dollops of yoghurt and sprinkle over the mint leaves. Serve with your choice of sides.
– Kashmiri chilli powder is widely used in Indian cuisine and is known for its lower heat rating and intense red colour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.