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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
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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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