Fuss-Free Tandoori Inspired Chicken Traybake
with Potatoes, Tomatoes and Yoghurt Drizzle
- Mustard
- Milk
- Celery
- May contain traces of allergens
It only takes 10 minutes to prep this Fuss-Free Tandoori Inspired Chicken Traybake. Prep the veg and marinate the chicken, then everything goes straight into the oven in for an easy dinner that gives you time back!
Ingredients
1 unit(s)
Garlic Clove
4 unit(s)
British Chicken Thighs
50 grams
Korma Curry Paste
(Contains: Mustard)
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
450 grams
Potatoes
1 unit(s)
Green Pepper
(May be present: Celery)
1 sachet(s)
Tandoori Masala Mix
2 unit(s)
Medium Tomato
40 grams
Mango Chutney
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, add the garlic, chicken thighs, korma curry paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala mix.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the pepper chunks onto one side of a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.
Lay the marinated chicken thighs flat onto the other side of the same tray as the pepper.
Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything bakes, cut the tomatoes into 2cm chunks and pop them into a small bowl.
Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.
When the chicken and veg are cooked, share the chicken thighs, roasted peppers and spiced potatoes between your plates. Spoon over the tomatoes.
Finish by drizzling over the mango chutney and remaining yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tandoori marinade and spiced potatoes are widely praised for delivering bold, well-balanced flavour. The mango chutney and yoghurt drizzle round the dish off nicely, and the combination works well for families.
- Ease of prep: Most find this genuinely quick and straightforward to put together, with minimal hands-on time once everything is in the oven.
- Suggestions: Par-boiling the potatoes before roasting helps ensure they cook through evenly; mixing the tandoori spice with a little oil before tossing can also prevent the potatoes from turning dry. Some found that cooking the tomatoes alongside the peppers for the final few minutes, rather than serving them cold, improved the overall dish. Consider using red or yellow pepper in place of green for a sweeter, less bitter result.
- Next-day meals: Leftovers keep well and are just as enjoyable cold the following day, making this a handy option for lunch.
- Cooking method: An air fryer works well for the potatoes and peppers, reducing overall cooking time; the chicken can also be cooked this way for a moist result. Marinating the chicken for a few hours before cooking, if time allows, deepens the flavour noticeably.
- Portions: Some felt the dish needed a little more chicken or an extra side such as naan bread, rice, or additional vegetables to make it feel like a complete meal.
Explore Similar Recipes
