Chicken Tikka Masala Traybake

Chicken Tikka Masala Traybake

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.
Recipe Type Curry, Main Course, Traybake
Cuisine British, Fusion, Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4
Author Eb Gargano



  • 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


  1. Preheat your oven to 200C (do after step 2 if planning to marinate for more than 10 minutes!)
  2. 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.
  3. 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.
  4. 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.
  5. Place the tray in your preheated oven and roast for 20 minutes.
  6. 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)
  7. After the final 20 minutes, remove the tray from the oven and scatter with the lime quarters and fresh coriander.
  8. Serve at the table, either on its own, or with rice/naans and all your favourite chutneys, pickles and raitas.