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Anjali’s 'ta-da' tikka traybake recipe

Anjali’s 'ta-da' tikka traybake recipe

62 ratings

As the granddaughter of Patak’s founder, Anjali grew up surrounded by the smell of aromatic spices and authentic Indian flavours. Even now, as a chef herself, she is happiest when her own kitchen is full of good friends enjoying good food. Tonight, a last-minute change of plan means she’s hosting, so she needs a dish with maximum flavour yet minimum fuss. Anjali turns to her chicken tikka traybake, a fresh, modern take on a family favourite. She simply coats chicken and veg in Patak’s iconic Tikka Masala Spice Paste and in it goes to roast. Leaving her plenty of time to catch up with friends while the fragrant smells of her childhood fill the room. See method

  • Serves 6
  • Takes 55 mins
  • 484 calories / serving

Ingredients

  • 3 mixed coloured peppers, deseeded and sliced
  • 3 medium carrots, scrubbed with skin on, sliced at an angle, 2cm thick
  • 750g Maris Piper potatoes skin on, scrubbed and cut into 3cm chunks
  • 1 head of broccoli, broken into medium-sized florets
  • 900g chicken thigh fillets
  • 7 tbsp Patak’s Tikka Masala Spice Paste
  • 5 tbsp 0% fat natural yogurt

For the raita

  • 200g 0% fat natural yogurt
  • ¼ small red onion, very finely chopped
  • 1 large tomato, deseeded and finely chopped
  • 1 tbsp finely chopped coriander
  • ½ cucumber (about 180g), finely chopped
  • 25g pomegranate seeds (optional)

To serve

  • 1 red chilli, finely sliced (optional)
  • large handful of coriander, leaves picked
  • Patak’s Lime Pickle (optional)
  • Patak’s Garlic & Coriander Naans (optional)
Shop ingredients

Each serving contains

  • Energy

    2030kj
    484kcal
    24%
  • Fat

    20g 29%
  • Saturates

    5g 23%
  • Sugars

    13g 14%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 34.4g Protein 36.9g Fibre 9.6g

Method

155x255 PATAKS TALENT

  1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Place the peppers, carrots, potatoes, broccoli and chicken thighs in a large, shallow roasting tray. 
  2. Add the spice paste and 5 tbsp of yogurt, then toss the veg and chicken to fully coat. Remove the broccoli and set aside.
  3. Make sure the chicken thighs are sitting on top of the veg, then roast for 45 mins until the chicken is cooked through and the veg is tender. Add the broccoli to the tray for the final 15 mins of cooking, giving everything a toss as well.
  4. Just before serving, make the raita by combining the yogurt, onion, tomato, coriander and cucumber in a bowl with a little seasoning. Top with the pomegranate seeds, if using.
  5. Remove the tray from the oven and scatter over the red chilli (if using) and coriander. Serve the chicken and veg with the raita and lime pickle, alongside warmed naans, if you like.

Little Help

Store traybake leftovers in a sealed container, in the fridge, for up to three days. To reheat, warm through until piping hot. Serve with the raita, if you have some leftover, or a dollop of natural yoghurt works well too.

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