Chicken Tikka

Chicken Tikka

Cauliflower and potatoes

Created by Brava



Active Time

~15 min

Total Time

~39 min


  • ½ cup plain Greek yogurt, plus more for garnishing
  • 1 clove garlic, grated
  • 1-inch piece fresh ginger, peeled and grated
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground tumeric
  • 1 teaspoon curry powder
  • 1 lb boneless, skinless chicken thighs
  • 1½ cups cauliflower florets (1-inch pieces)
  • 1½ cups diced Yukon Gold potatoes (½-inch pieces)
  • ¼ cup roughly chopped fresh mint or cilantro

From Your Pantry

cooking oil

kosher salt and black pepper


mixing bowls

Brava metal tray

Nutrition Information

Allergens: Milk


  • Lunch
  • Dinner
  • Chicken
  • Gluten Free
  • Metal Tray
  • Recipes
  • Serves 4
  • Vegetables

  1. step

    Marinate chicken

    • In medium bowl, stir together yogurt, garlic, ginger, paprika, turmeric, ½ teaspoon curry powder and a pinch of salt and pepper.
    • Add chicken thighs and stir to coat evenly.
    • Cover and refrigerate for 20–30 minutes.
    • While chicken marinates, prepare vegetables.

  2. step

    Prep vegetables

    • In another medium bowl, toss together cauliflower, potatoes, remaining ½ teaspoon curry powder, 1 tablespoon cooking oil and a pinch of salt and pepper.
    • Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.

  3. step

    Roast chicken & vegetables

    • Remove chicken from marinade; shake off excess marinade.
    • Move vegetables as needed to make room for chicken thighs and place on metal tray.
    • Slide metal tray into top shelf.
    • Select “Chicken Tikka” on your Brava touchscreen and follow instructions.

  4. step

    Finish & serve

    • When your food is done, arrange chicken and vegetables on serving platter.
    • Garnish with dollops of yogurt and sprinkle with mint or cilantro.