Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken tikka tray bake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Tikka Tray Bake A tray bake like this which can be prepped in advance and whacked in the oven is ideal for busy evenings. I decided to go with a simple tikka masala type marinade for the chicken and use one of my favourite cuts of meat - chicken thighs, as they work so well in a traybake - I also threw in some chicken legs too. I just knew the marinade on that lovely crispy skin would work so well, but then the question was - what else should I put in the tray?
Chicken Tikka Tray Bake is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken Tikka Tray Bake is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have chicken tikka tray bake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tikka Tray Bake:
- Make ready 8 boneless and skinless chicken thighs
- Make ready 3 peppers
- Take 4 red onions
- Make ready 3 sweet potatoes
- Make ready 1 pack baby corn
- Prepare 1 bag spinach
- Prepare 200 g tikka paste
- Prepare 1 sachet microwaveable rice
- Prepare Optional
- Prepare Mango chutney to serve
Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. Line a high-sided baking pan or roasting tray with parchment paper. Sheet Pan Chicken Tikka Chicken marinade adapted from Made In India.
Instructions to make Chicken Tikka Tray Bake:
- Chop the peppers and onion into large pieces. Chop the sweet potato into wedges.
- Place all the vegetables into a large baking tray or roasting tin. Place the chicken thighs on top.
- Spoon on the tikka paste, smear over the chicken and veg. Season with pepper.
- Place in the oven and cook for 45mins-1hr approx 210c. Turn the veg and chicken 2 or three times whilst cooking to stir the sauce in. Cook until the chicken is cooked and the sauce has thickened.
- Microwave the rice per the instructions. Add the rice to the tray bake and top with spinach. Return to the oven for 5-10mins until the spinach has wilted.
- Serve with a dollop of mango chutney!
Notes: In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. Melt butter in a large heavy skillet over medium heat. Just before serving, stir in a bit of canned coconut milk for a rich, creamy addition to the flavorful broth. Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
So that is going to wrap it up with this exceptional food chicken tikka tray bake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
