Indian-inspired chicken tikka masala traybake
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.
Ingredients
Method
Ingredients
- 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
Method
- Combine the chicken thighs with the simmer sauce and leave to marinate for at least 30 minutes or overnight in the fridge.
- Preheat the oven to 200°C. Bring the chicken out of the fridge.
- 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.
- 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.
Mac's Gold
Highly-polished, flavoursome and most importantly in a lager, "clean and refreshing", said the judges who praised the beer as a "solid lager" with great balance and easy drinkability.
Find out more