Chicken Tikka Traybake

Easy traybake, but make it chicken tikka style. This comes together in no-time as we’re using some cupboard heroes - tinned potatoes and tikka paste. All the flavour and no fuss, chicken and vegetables coated in a gorgeous creamy tikka marinade. Depending on how HOT you like it, you can add some fresh chilli just before serving. If preferred, you can swap out the dairy-free yoghurt for whichever yoghurt you usually use.

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Ingredients

red onion 2 (wedges)
bell pepper 2 (diced)
tinned new potatoes 560 g (drained)
chicken thighs 600 g (halved)
dairy free yoghurt 150 g
tikka masala paste 6 tbsp
fresh coriander 1 handful (chopped)

Method

Preheat the oven to 200°C/180°C fan.
Peel and slice the red onions into wedges. De-seed and dice the peppers into large dice. Drain the potatoes and slice any larger ones into 2 or 3 pieces. If you don't have tinned potatoes, then simply boil your potatoes in salted water until tender, around 10 minutes, then slice and use the same way as you would the tinned potatoes.
Slice each chicken thigh in half.
In a bowl mix together the tikka paste and yoghurt - this is your tikka marinade.
Add the chicken, potatoes, red onion and peppers to a large roasting tray. Pour over the marinade and toss well together to ensure everything is coated. Sit most of the chicken on top of the vegetables.
Bake in the oven for 30 - 35 minutes, stirring halfway through.
Meanwhile, chop the coriander leaves and stalks.
Remove the tray from the oven and scatter over the coriander, adding the optional fresh chilli if you are using it. Plate up and enjoy!

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Chicken Tikka Traybake

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