Baked Chicken Tikka

Stonewall Kitchen Tikka Masala Simmering Sauce is the base. In a large bowl pour half a jar with 1 tbs. plain yogurt. Blend. Add 4 chicken thighs and coat with the sauce. Cover and refrigerate for a few hours or overnight.

When ready to cook, take chicken out of the fridge. Slice 1 large bell pepper, 2 small chili peppers, and 1 medium-sized onion. Preheat oven to 450 degrees.

In a deep baking dish, put the peppers and onions in the pan and drizzle with olive oil, season with garlic salt & pepper. Stir around to coat. Push aside to have each chicken thigh coated with the sauce rest on the bottom of the pan with peppers and onions around each of them.

Place baking pan into the oven and after 15 minutes, turn heat to 400 degrees. Bake for 1 hour 15 minutes or until sauce turns a little crispy black on top and onions & peppers are blackened and crispy.

Serve with rice.

 

Note: You could use any favorite Asian or barbecue sauce as a marinade without yogurt in place of the Tikka Masala using the same baking method.