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Tandoori Chicken Tray Bake

with Tomatoes and Yogurt Drizzle

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

716 kcal

Protein

:

53.5g protein

Total

:

35 minutes

Difficulty

:

Easy

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.

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 unit(s)

Garlic Clove

450 grams

Potatoes

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 sachet(s)

Tandoori Masala Spice

125 grams

Baby Plum Tomatoes

Not included in your delivery

½ tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2997 kJ

Energy (kcal)716 kcal

Fat32.8 g

of which saturates9.1 g

Carbohydrate56.8 g

of which sugars10.7 g

Dietary Fibre8.2 g

Protein53.5 g

Salt1.6 g

Potassium1079.3 mg

Calcium23.3 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Pop the chicken thighs into a mixing bowl and pour in the korma paste and half of the yogurt. Peel and grate the garlic (or use a garlic press). Add the garlic to the chicken, season with salt and use your hands to coat the chicken. IMPORTANT: Wash your hands after handling raw meat. Chop the potato into 2cm chunks (no need to peel). Halve the green pepper, discard the seeds and chop into 2 cm chunks.

2

Pop the potatoes on a large low sided wide baking tray. Drizzle with oil, sprinkle the tandoori spice mix and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

3

Transfer the chicken to a baking tray in one even layer along with the green pepper and roast on the middle shelf of your oven until golden and the chicken is cooked through, 18-20 mins, turning halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Quarter the baby plum tomatoes and pop into a bowl. Season with salt and pepper, add the oil to the tomatoes (see ingredients for amount) and stir to coat.

5

In another small bowl, add the remaining yoghurt. Season to taste with salt, pepper and a little sugar if the yoghurt is too sour for you.

6

Have a quick tidy while you have time. When the tray bake is ready, share between you plates and top with the tomatoes. Finish with a drizzle of yoghurt and enjoy!

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