Sheet Pan Chicken Tikka

Smitten Kitchen

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Tweaks for the littles

Skip the chili for a milder taste. Cut into bite size pieces and serve for babies and small toddlers.

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Ingredients

For the chicken

1 3/4-inch piece of ginger, peeled and minced

4 cloves of garlic, minced or pressed

1 fresh green chili (I used a jalapeno), seeded and minced

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables

3 tablespoons olive oil

1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

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