Easy Spiced Indian Chicken Traybake | Marion's Kitchen (2024)

Ingredients

Steps

• 

  Preheat oven to 180C/350F. Make a spice mix by combining the garam masala, turmeric, chilli powder, paprika and 1 tsp sea salt in a bowl.

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  Place the capsicum, cauliflower and cherry tomatoes in a large mixing bowl. Add half the spice mix, a pinch of sea salt and one tablespoon of the oil. Mix well and set aside for later.

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  In a large bowl, combine the yoghurt with the remaining spice mix. Add the chicken and mix until well combined.

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  Heat a large wide pan over high heat. Add another tablespoon of oil. Sear the chicken pieces for 3 minutes or until you develop a lovely deep golden crust on the bottom of the pan. Turn the chicken over and cook for another minute. Now add in a ½ cup of water to deglaze the pan. Use a wooden spoon or spatula to scrape up the golden bits from the bottom.

  See Also

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• 

  Scatter the vegetable mix around the chicken. Transfer pan to the oven and roast for 25 minutes or until the chicken is just cooked.

• 

  Remove from the oven and top with dollops of yoghurt and sprinkle over the mint leaves. Serve with your choice of sides.

• 

  Notes:

  – Kashmiri chilli powder is widely used in Indian cuisine and is known for its lower heat rating and intense red colour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.

Best-ever chicken recipesChickenComfort foodDinnerEasy weeknight dinnersFamily favouritesGrillIndian cuisineOne-panOne-potRoastsTray bakes

2 tbsp garam masala

1 tbsp ground turmeric

1 tbsp Kashmiri chilli powder* (or to taste)

2 tsp sweet paprika

1 red capsicum (bell pepper), deseeded, cut into small chunks

¼ head cauliflower, cut into small florets

200g (7 oz) cherry tomatoes

sea salt

3 tbsp vegetable oil, plus extra for drizzling

1 cup Greek-style yoghurt, plus extra to serve

8 boneless chicken thigh fillets

¼ cup mint leaves, roughly torn

basmati rice or sweet potato bombay potatoes to serve