Article: Tandoori Chicken Traybake
Tandoori Chicken Traybake
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Tandoori Chicken Traybake
Rated 5.0 stars by 1 users
Category
Meat Dishes
Cuisine
Indian
Servings
5
Prep Time
10 minutes
Cook Time
45 minutes
Looking for an easy dinner that tastes like a proper takeaway without spending a fortune?
This Chicken Tikka Tandoori Tray Bake is one of those recipes you'll come back to again and again. Juicy chicken thighs are marinated in our Matt Cooper Bites Tikka Spice Blend, then roasted alongside crispy potatoes, sweet peppers, onions and vine-ripened tomatoes until everything is packed with flavour.
The best part? Everything cooks together in one tray.
As the chicken roasts, the spices, yoghurt marinade and juices coat the vegetables and potatoes, creating a meal that's full of that classic tandoori chicken flavour you'd expect from your favourite Indian restaurant. It's simple enough for a midweek dinner but impressive enough to serve when friends and family come round.
Why You'll Love This Chicken Tikka Tray Bake
There are plenty of reasons this recipe has become a favourite in our house:
One tray means less washing up
Easy to prepare ahead of time
Packed with flavour
Perfect for feeding the whole family
Better value than a takeaway
Great for meal prep and leftovers
The potatoes soak up all the delicious tikka flavours while roasting, giving you crispy edges and fluffy centres that are impossible to resist.
Author:Matt Cooper Bites
Ingredients
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1kg chicken thighs (with skin and bone)
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6 tbsp Tikka Spice Blend
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6 tbsp greek/natural yogurt
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0.5 tsp food colouring - mixed with 3-4 tbsp of water
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2 tbsp oil (veg or olive oil is fine)
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600g potatoes (roughly chopped)
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2 onions (roughly chopped)
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1 pepper (roughly chopped)
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Vine ripened cherry tomatoes
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2 tbsp Matt Cooper Bites Masala Chips Seasoning (use salt and pepper if not)
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Good glug of oil
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Coriander to garnish
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200g natural or greek yogurt
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1 tbsp mint sauce
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1 tbsp mango chutney
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handful of fresh coriander - chopped finely
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Salt to taste
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Sugar to taste
Optional yogurt garnish
Directions
Mix up the natural/greek yogurt with the oil, food colouring and tikka spice blend and add the chicken thighs, ensuring they’re coated. Leave in the fridge for at least an hour but ideally overnight.
Roughly chop the veg and add to a baking tray. Drizzle a good glug of oil over them and add the masala chips seasoning and mix to ensure even coating.
Add the vine ripened tomatoes and chicken thighs on top and then cook for 45 minutes on 200 degrees.
Garnish with fresh coriander
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