In celebration of National Curry Week I have created this unusual twist on an Indian classic – my delicious and oh so easy Chicken Tikka Masala Traybake.
As you may have gathered by now, I am a HUGE fan of traybakes – I absolutely love them – I love the concept of just being able to throw together a few delicious ingredients, pop them in the oven and in less than an hour you have a delicious meal and a well-rested chef 😉
Better still, roasting things in the oven often gives them a better flavour and sometimes even a better texture than cooking them on the hob. That is most certainly true in this dish. The slightly charred, roasted cauliflower is infinitely better than its boiled cousin and the crispness of the chicken skin just wouldn’t be possible by any other method – and I really don’t need to tell you how wonderful potatoes are when roasted, now do I?
Not only am I a huge fan of traybakes, but I am also a big fan of curry – I’ve made a fair few recently – as I am sure my regular readers will attest to! I’ve talked before about how curries, for me, are the perfect mix of easy, healthy and delicious – but usually I make curry in fairly conventional ways, either on the stove top or slow cooked in the oven – I’ve never tried a curry traybake before…until now!
It’s been an idea I’ve had niggling away at the back of my mind for some time, though, so I thought I’d better get on with it – especially given that this week is National Curry Week! 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 this meal – 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?
One of my other favourite curry dishes is Aloo Gobi – that delicious combination of cauliflower and potatoes with Indian spices – and given the fact that both cauliflower and potatoes are amazing when roasted, throwing these two ingredients into the tray, along with some cumin seeds, seemed like a no-brainer. Now all that was left was to test the theory – and I’m pleased to say – it worked! (Well I wouldn’t be sharing it here if I didn’t, would I?)
This simple traybake is a meal in itself and really needs no extra accompaniment, however if you want to, you could serve it with some naans or rice and all your favourite pickles, chutneys and raitas and turn this dish into a feast!
In an ideal world you would marinade the chicken for an hour or two, or even overnight. However, I don’t know about you, but I don’t live in an ideal world! This recipe will still tastes fab even if the chicken only gets 10 minutes in the marinade 🙂
Wine wise, I think this would be brilliant with a vibrant Sauvignon Blanc from Chile or NZ. My husband would always have a beer with curry! He suggests a crisp, refreshing lager such as Goodwood Sussex or Anchor Steam Beer.
Chicken Tikka Masala Traybake
- 3 cloves garlic grated or crushed
- 3 cm ginger grated or crushed
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon chilli flakes
- 3 tablespoons plain yogurt
- 8 chicken thighs or legs, or a combination (skin on and bone in ideally)
- 500 g potatoes peeled and chopped into 1cm cubes
- 500 g cauliflower cut into small florets
- 2 teaspoons cumin seeds
- 1 teaspoon salt or to taste
- 2 tablespoons olive oil
- 2 limes quartered (optional)
- 2 tablespoons fresh coriander optional
- Preheat your oven to 200C (do after step 2 if planning to marinate for more than 10 minutes!)
- Mix all the ingredients for the marinade in a large bowl. Add the chicken and coat thoroughly with the marinade. Ideally marinate the chicken for an hour or two but if you haven’t got time continue to the next step.
- Prepare your cauliflower and potatoes and place in a large roasting tin. Sprinkle over the cumin, salt and olive oil and mix together thoroughly so the veg is evenly coated.
- Remove the chicken from the marinade and wipe off any excess – the chicken should only have a thin coating of marinade. Place the chicken pieces skin side up on top of the veg.
- Place the tray in your preheated oven and roast for 20 minutes.
- After 20 minutes remove the tray from the oven. Remove the chicken to a plate and stir the veg so it gets evenly roasted. Replace the chicken back on the veg and put the tray back in the oven. Roast for a further 20 minutes (so 40 minutes in the oven in total)
- After the final 20 minutes, remove the tray from the oven and scatter with the lime quarters and fresh coriander.
- Serve at the table, either on its own, or with rice/naans and all your favourite chutneys, pickles and raitas.
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