This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Chicken Tikka Traybake
A super simple 4-step traybake that is sure to make Chicken Tikka a new family-favourite.
Ingredients
Serves 4 people
- 2 Peppers, cut in to wedges
- 2 White Potatoes, peeled and diced
- 600g Boneless Chicken Thighs
- 5tbsp Patak’s Tikka Masala Paste
- 150g Natural Yoghurt
- 100g Tender Stem Broccoli, trimmed
- 1 Red Chilli, sliced (optional)
Method
- Preheat the oven (@200˚C). PLACE the peppers, potatoes and chicken thighs in a large, shallow roasting tray.
- In a small bowl, MIX the paste and yogurt, then pour ¾ of the marinade in the tray. Toss to fully coat. Coat the broccoli in the remaining marinade, leaving aside.
- Place the chicken thighs on top of the veg then ROAST for 30 MINS before adding the broccoli to the tray. Cook for a further 15 MINS or until the chicken is cooked through and the veg is tender
- Remove the tray from the oven, scatter over the red chillies (if using) and SERVE.
-
Serves 4 people
- 2 Peppers, cut in to wedges
- 2 White Potatoes, peeled and diced
- 600g Boneless Chicken Thighs
- 5tbsp Patak’s Tikka Masala Paste
- 150g Natural Yoghurt
- 100g Tender Stem Broccoli, trimmed
- 1 Red Chilli, sliced (optional)
-
- Preheat the oven (@200˚C). PLACE the peppers, potatoes and chicken thighs in a large, shallow roasting tray.
- In a small bowl, MIX the paste and yogurt, then pour ¾ of the marinade in the tray. Toss to fully coat. Coat the broccoli in the remaining marinade, leaving aside.
- Place the chicken thighs on top of the veg then ROAST for 30 MINS before adding the broccoli to the tray. Cook for a further 15 MINS or until the chicken is cooked through and the veg is tender
- Remove the tray from the oven, scatter over the red chillies (if using) and SERVE.
