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Indian-inspired chicken tikka masala traybake

Serves   4
Prep time: 15 mins + marinating time
Cooking time: 40-45 mins

This Indian inspired chicken dish makes for a super easy mid-week meal with minimal clean-up! Marinate the chicken overnight for added flavour, and swap out the veggies for whatever you have on hand.

Chicken Tikka Masala Tray Bake




  • 6 boneless chicken thighs, cut in half 
  • 1 jar Pams Tikka Masala Simmer Sauce
  • 1 medium kūmara, peeled and cut into chunks
  • ¼ cauliflower, cut into florets
  • 1 green capsicum, cut into wedges
  • 1 Pams Brown Onion, cut into wedges
  • Olive oil


  1. Combine the chicken thighs with the simmer sauce and leave to marinate for at least 30 minutes or overnight in the fridge.
  2. Preheat the oven to 200°C. Bring the chicken out of the fridge.
  3. Put the kūmara, cauliflower, capsicum and onion in a baking dish, toss with olive oil and season with salt and pepper. Bake for 20 minutes, until starting to take a little colour.
  4. Turn the oven down to 180°C, add the chicken and the marinade to the baking dish along with ½ cup water and mix well with the vegetables. Put back into the oven and bake for 20-25 minutes or until the chicken is cooked through.

Top tips:

Serve with rice or roti, and garnish with freshly chopped coriander and lemon wedges.

For some added crunch, scatter with toasted sliced almonds.