Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken tikka tray bake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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 A tray bake like this which can be prepped in advance and whacked in the oven is ideal for busy evenings.

Chicken Tikka Tray Bake is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Tikka Tray Bake is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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:

1. Get 8 boneless and skinless chicken thighs
2. Prepare 3 peppers
3. Take 4 red onions
4. Make ready 3 sweet potatoes
5. Get 1 pack baby corn
6. Prepare 1 bag spinach
7. Take 200 g tikka paste
8. Prepare 1 sachet microwaveable rice
9. Get Optional
10. Take Mango chutney to serve

Bake the tray bake: Make spaces in the vegetables for the chicken pieces. Just before serving, stir in a bit of canned coconut milk for a rich, creamy addition to the flavorful broth. Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices. Melt butter in a large heavy skillet over medium heat.

Instructions to make Chicken Tikka Tray Bake:

1. Chop the peppers and onion into large pieces. Chop the sweet potato into wedges.
2. Place all the vegetables into a large baking tray or roasting tin. Place the chicken thighs on top.
3. Spoon on the tikka paste, smear over the chicken and veg. Season with pepper.
4. 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.
5. 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.
6. Serve with a dollop of mango chutney!

Sheet Pan Chicken Tikka Chicken marinade adapted from Made In India. 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. In a bowl, combine chicken pieces with lemon juice and salt. This step helps the meat to tenderise, resulting in juicier, chicken pieces.

So that’s going to wrap this up for this exceptional food chicken tikka tray bake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!