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Tray Bake Chicken Tikka

By: Admin
Region: American
Dish: Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 30 Mins


1.6kg whole chicken, broken into 8 pieces or chicken thighs, drumsticks and breasts, bone-in, skin on
4-5 tb chicken tikka paste
1/2 cup natural yoghurt
2 cloves garlic, minced
4cm piece fresh ginger, minced
1 long red chilli, seeds and membrane removed, finely chopped

3 desiree or kipfler potatoes, peeled if liked, cut into 2cm chunks
1/2 small cauliflower, cut into 2cm florets
toasted cumin seeds, ground
Salt and pepper
olive oil
Lime or lemon wedges
Dollops of natural yoghurt or coriander dressing
Roughly chopped coriander or parsley
1 huge bunch of fresh coriander (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 tspn salt
1/2 tspn red pepper flakes or Sambal Olek to taste


Combine the tikka paste, ginger, garlic and chilli with the yoghurt.

Place the chicken pieces in a ziplock bag, add the spice/yoghurt mix, seal and give it a good massage, to coat evenly.

Preheat oven to 220C and line a baking tray with baking paper.

Coat the vegetables with olive oil and a good sprinkling of toasted ground cumin seeds.

Spread the vegetables out in one layer on the baking tray, leaving spaces for the chicken pieces.

Spread the vegetables out in one layer on the baking tray, leaving spaces for the chicken pieces.

Roast for 20 minutes, then toss the potatoes and cauliflower to ensure they are cooking evenly and return the tray to the oven for 15 -20 minutes more until the chicken and vegetables are cooked through.

Serve with dollops of yoghurt or coriander dressing, chopped coriander and serve right from the tray.

Blend everything up for about a minute until smooth. Add a little water if you need more volume in the blender to make it run smoothly. Season to taste.

Keeps in the fridge for about 3 days.


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