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Chicken tikka tray bake recipe
Chicken tikka tray bake recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and flavorful tray bake with vibrant tikka masala paste for a rich and aromatic dish in no time.
Ingredients:
  • 500g packet microwave baby potatoes
  • 6 chicken thigh cutlets, skin on
  • 56.00 gm gluten-free tikka masala curry paste
  • 1 red onion, cut into wedges
  • 36.40 gm extra virgin olive oil
  • 80g (1/2 cup) frozen peas
  • 35g (1 1/2 cups) chopped kale leaves
  • 1 lemon, cut into wedges
  • Greek-style yoghurt, to serve
Instructions:
  • Preheat oven to 200C/180C fan forced. Microwave potatoes according to packet instructions. Remove from packet and place on a large baking tray. Gently crush and flatten each potato using the back of a spoon.
  • In a bowl, coat the chicken with curry paste until evenly mixed. Arrange the chicken skin-side up on a tray, add onion, and drizzle with oil. Roast in the oven for 30-35 minutes until the potatoes turn golden. In a heatproof bowl, pour boiling water over peas and let sit for 10 minutes until tender. Drain before serving.
  • Layer kale between the potato and chicken pieces. Place lemon wedges on top. Roast everything for 10 minutes or until the chicken is fully cooked and the kale is crispy. Sprinkle with peas before serving in individual bowls. Finish by topping with yogurt.

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