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Fuss-Free Tandoori Inspired Chicken Traybake

Fuss-Free Tandoori Inspired Chicken Traybake

with Potatoes, Tomatoes and Yoghurt Drizzle
4.5(1.8K)
Recipe Development Team
Recipe Development TeamUpdated on February 18, 2025
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Calories
: 
771 kcal
Protein
: 
50.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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 contain traces of: 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

Energy (kJ)3224 kJ
Energy (kcal)771 kcal
Fat34.6 g
of which saturates9.2 g
Carbohydrate69 g
of which sugars22.7 g
Dietary Fibre9.6 g
Protein50.4 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Garlic Press
•Baking Tray

Instructions

PDF
Marinate the Chicken
1

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.

Prep the Veg
2

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.

Spiced Potato Time
3

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.

Roast the Chicken and Pepper
4

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.

Prep the Tomatoes
5

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.

Serve
6

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!

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