Oven-Roasted Chicken Tikka

• Canola oil
• 1 1/4 pound skinless, boneless chicken thighs
• 1 3/4-inch piece of ginger, peeled and roughly chopped
• 4 cloves of garlic, roughly chopped
• 1 fresh green chili, roughly chopped
• Salt
• 1/2 cup whole-milk yogurt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon cumin seeds, crushed
• 3/4 teaspoon sugar
• 1 teaspoon sweet paprika
• 1 teaspoon garam masala

1. Preheat the oven to 400F.
2. Line two oven trays with parchment paper and coat them with a very thin layer of oil.
3. Pick the chicken thighs over to remove any excess fat, then chop into small pieces, around 1 x 3/4 inch, and set to one side in a bowl.
4. Using a mortar and pestle, bash the ginger, garlic, and green chili with a pinch of salt until it turns into a paste.
5. Add the paste to the chicken pieces, followed by the rest of the ingredients and 1 1/4 teaspoons of salt (or to taste).
6. Mix thoroughly and cover.
7. Leave to marinate for at least 15 minutes and up to a few hours (the longer the better).
8. Shake any excess marinade off the chicken (or else you'll end up with a curry) and distribute the chicken between the two oven trays, so that you don't crowd them.
9. Cook for around 20 minutes, turning the pieces over after 10 minutes so that they cook evenly.
10. Serve the chicken tikka with some salad leaves or chaat salad, and drizzle with mint and yogurt chutney.

canola oil, skinless, ginger, garlic, green chili, salt, wholemilk yogurt, chili powder, ground turmeric, cumin seeds, sugar, sweet paprika, garam masala

Taken from www.cookstr.com/recipes/oven-roasted_chicken-tikka (may not work)