Oven-Baked Chicken Tikka with Peppers, Potatoes and Mint Yogurt Dip

Juicy chicken pieces with tikka spices, peppers and potatoes roasted on a tray, served with a fresh mint yogurt dip. The dish can be cooked ahead, keeps for three to four days in the fridge and tastes just as good reheated or cold.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Chicken breast fillet
• 800 g Waxy potatoes
• 2 pc red bell pepper
• 2 pc red onions
• 200 g plain yogurt (3.5% fat)
• 300 g plain yogurt (3.5% fat) for the dip
• 2 pc garlic cloves
• 1 tsp ground ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tbsp sweet paprika powder
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 1 tsp salt
• 1 tsp dried mint
• freshly ground black pepper

Method

1. Preheat the oven to 220 °C, top and bottom heat, and line a baking tray with baking paper.
2. Cut the chicken into bite-sized cubes and mix in a large bowl with 200 g plain yogurt, 2 tbsp olive oil, 1 tsp salt, garam masala, turmeric, cumin, paprika powder, ginger, one pressed garlic clove and the lemon juice. Leave to marinate for about 20 minutes.
3. Wash the potatoes and cut them into pieces about 2 cm in size. Deseed the pepper and cut into pieces, and cut the onions into wedges.
4. Spread the potatoes, pepper and onions on the tray with 3 tbsp olive oil, a pinch of salt and pepper, and pre-roast in the oven for 15 minutes.
5. Place the marinated chicken pieces on the vegetables, spread everything evenly and bake for another 20 to 25 minutes, until the meat is cooked through and lightly browned at the edges.
6. For the dip, stir the remaining yogurt with the second garlic clove, the dried mint, a pinch of salt and a splash of lemon juice, and chill.
7. Take the tray out of the oven, divide the dish into four portions and serve with the mint yogurt dip.