Chicken tikka tray
Indian
Chicken tikka tray
Thighs stained with yoghurt and warm spice, roasted until the edges char.
Before you cook
Tikka means pieces cooked on a skewer or in a fierce oven, from the Mughal kitchens of North India. Yoghurt and spice are the marinade. A hot tray at home stands in for the tandoor. The charred edges are what you are after.
- Serves
- 4
- Time
- 40 min
- Level
- Weeknight
- Energy
- 410kcal
- One-pan
- Gluten-free
Contains dairy.
Equipment
- Oven
- Large baking tray
- Bowl for the marinade
- Knife
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1715 kJ
- 410 kcal
- Protein
- 42 g
- Fat
- 22 g
- Carbohydrate
- 8 g
- Sugars
- 4 g
- Fibre
- 1 g
- Salt
- 1.3 g
- Sodium
- 520 mg
This batch, 4 servings, is about 6862 kJ (1640 kcal), with 16 g sugars and 5.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oven to 220°C (200°C fan). Line a large tray with baking paper.
- 02
Stir the yoghurt, garlic, ginger, spices, salt, lemon juice, and oil in a bowl. Add the chicken and onion and turn until everything is coated.
- 03
Spread it on the tray in one layer, with a little space between the pieces.
- 04
Roast for 25 to 30 minutes, until the chicken is cooked through and the edges are charred.
- 05
Rest for 5 minutes. Scatter with coriander and eat with rice or warm flatbread.
Times are a guide. If it needs another minute, give it another minute.
To serve
With rice, or torn into a wrap. The charred edges are the part I want on the plate.
Keeping it
Cool it and keep it in the fridge for 3 days. It makes a work lunch with rice or in a wrap. Reheat until steaming, or eat it cold.
Leftovers
- Tikka wrap
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Chicken tikka tray
Serves 4 · 40 min
Ingredients
- 800 g chicken thigh, boneless, cut into large chunks
- 200 g plain yoghurt
- 3 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- 1 tsp fine salt
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 1 red onion, cut into wedges
- coriander, a handful, to finish
Method
- Heat the oven to 220°C (200°C fan). Line a large tray with baking paper.
- Stir the yoghurt, garlic, ginger, spices, salt, lemon juice, and oil in a bowl. Add the chicken and onion and turn until everything is coated.
- Spread it on the tray in one layer, with a little space between the pieces.
- Roast for 25 to 30 minutes, until the chicken is cooked through and the edges are charred.
- Rest for 5 minutes. Scatter with coriander and eat with rice or warm flatbread.
To serve
With rice, or torn into a wrap. The charred edges are the part I want on the plate.
Keeping it
Cool it and keep it in the fridge for 3 days. It makes a work lunch with rice or in a wrap. Reheat until steaming, or eat it cold.