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Tikka chicken roast dinner recipe

20 ratings

Spice up your chicken dinner with an Indian-inspired twist on a classic Sunday roast. Marinate the chicken in tikka masala cooking sauce and serve with turmeric-tossed potatoes, an aromatic veg bake and chilli coriander chutney. Don't forget the gravy! See method

Serves 4 with leftovers
35 mins to prepare and 135 mins to cook, plus marinating
768 calories / serving

Ingredients

1 Tesco Finest cornfed chicken, weighing approximately 1.9kg
250g tikka masala cooking sauce
800g roasting potatoes, cut into 2cm chunks (Maris Piper or King Edward)
1 tsp turmeric
1 tsp chilli flakes
2 tbsp sunflower oil

For the creamy spiced veg bake

460g bag Tesco Five Vegetable Medley or 480g pack Tesco Winter Veg mix
100g baby spinach
100ml single cream

For the chilli coriander chutney

30g pack coriander, including stalks
1 green chilli, seeds removed or left in if you prefer more heat
1 tbsp sugar
2 tbsp white wine vinegar
3 tbsp Greek-style yogurt

For the gravy

1 heaped tbsp flour
125ml white wine (optional, or use stock if you prefer)
250ml chicken stock

Each serving contains

Energy
3210kj
768kcal 38%
Fat
38g 54%
Saturates
11g 55%
Sugars
14g 15%
Salt
1.6g 27%

of the reference intake
Carbohydrate 54.8g Protein 53.4g Fibre 5.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Place the chicken in a roasting tray. Drizzle over 100g of the tikka masala cooking sauce and rub it all over the chicken until completely covered. Set aside to marinate for 15 mins.
For the potatoes, place on a baking tray and toss with the turmeric and chilli flakes and oil.
In a separate baking dish, toss the vegetables with the remaining 150g tikka masala cooking sauce, then set aside to marinate.
Place the chicken in the hot oven on the top rack. Cook for about 1 hr 45 mins, according to pack instructions.
After 50 mins of cooking, add the potatoes to the oven and cook for 50-55 mins, until crispy and golden.
Place the vegetable bake in the oven for the last 30 mins, until charred at the edges and cooked through.
Place the spinach in a colander and pour over 1 kettle of fresh boiling water to wilt. Remove the vegetables from the oven and stir through the spinach and the cream. Return to the oven for a further 10-15 mins until bubbling.
Whilst everything is in the oven, prepare the coriander chutney. Simply blitz together all ingredients, except the yogurt, and season well to taste, then stir in the yogurt.
When the chicken is cooked through, remove and set aside on a platter, covered with kitchen foil to keep warm. Place the roasting tray on the hob. If you cannot put the tray on the hob, pour the juices from the roasting tray into a small pan, using a wooden spoon to scrape as many bits as you can off the tray. Sprinkle the flour over the chicken juices in the roasting tray or pan, and place over a medium heat. Whisk very well, scraping the bits off the base of the roasting tray, until the mixture starts to bubble, and you are scraping the bits of cooked juices off the pan. Slowly add the wine, if using, whisking as you pour to remove any lumps. Bring to a simmer and cook for a few mins to cook off the alcohol. Add the stock, whisking continuously, and cook for 5 mins.
Serve the roast chicken with the sides of spicy potatoes, creamy spiced vegetable bake, the gravy and the chilli coriander chutney for added zing!

Tip: Don't let your leftovers go to waste! Use the rest of your jar of tikka masala sauce and your roast dinner leftovers in these two midweek meals. Add leftover meat to coronation chicken-inspired quesadillas and make a stock from the bones for use in a comforting creamy dhal soup.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.