This recipe is perfect for busy days when you want something delicious without spending hours in the kitchen. Everything cooks on one tray, making it convenient and easy to clean up. The marinade infuses the chicken with rich, smoky spices while keeping it juicy, and the roasted vegetables soak up all the flavorful juices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) chicken thighs or breast, cut into chunks plain yogurt garlic, minced fresh ginger, grated lemon juice tomato paste garam masala paprika ground cumin ground coriander turmeric chili powder (optional) salt black pepper olive oil red onion, sliced bell peppers, sliced zucchini or other vegetables of choice fresh cilantro (for garnish)
Directions
Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
In a bowl, mix yogurt, garlic, ginger, lemon juice, tomato paste, garam masala, paprika, cumin, coriander, turmeric, chili powder, salt, pepper, and a drizzle of olive oil.
Add the chicken pieces and coat them well in the marinade. Let it sit for at least 30 minutes, or longer if time allows.
Spread the marinated chicken onto the prepared tray. Arrange the sliced onion, bell peppers, and zucchini around the chicken.
Drizzle a little olive oil over the vegetables and toss lightly.
Bake for 30–40 minutes, turning halfway through, until the chicken is cooked through and slightly charred at the edges.
You can use paneer or tofu instead of chicken for a vegetarian version. Add potatoes or cauliflower for a heartier tray bake. For extra smokiness, finish under the broiler for a few minutes. Serve with naan, rice, or a cooling yogurt sauce for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave in short intervals. This dish can be frozen for up to 2 months; thaw before reheating for best results.
FAQs
Can I use chicken breast instead of thighs?
Yes, both work well, though thighs tend to stay juicier.
Do I need to marinate the chicken?
Marinating enhances flavor, but even a short time helps.
Can I make this dairy-free?
Yes, use a dairy-free yogurt alternative.
What vegetables work best?
Bell peppers, onions, zucchini, and cauliflower are great options.
How do I get a charred finish?
Use the broiler for the last few minutes of cooking.
Is this dish spicy?
It’s mildly spiced, but you can adjust the chili level.
Can I cook this on a grill instead?
Yes, grill the chicken and vegetables for a smoky flavor.
What can I serve with this?
Rice, naan, or a fresh salad pair nicely.
Can I prepare this ahead of time?
Yes, marinate the chicken ahead and refrigerate until ready to cook.
How do I know the chicken is cooked?
The internal temperature should reach 75°C (165°F).
Conclusion
Chicken Tikka Tray Bake is a flavorful, fuss-free meal that brings bold spices and comforting textures together on one tray. It’s easy to customize, simple to prepare, and perfect for both weeknight dinners and casual gatherings.
Chicken Tikka Tray Bake is a flavorful, one-pan meal featuring juicy chicken marinated in spiced yogurt and roasted with vegetables, delivering bold tikka flavors with minimal effort and easy cleanup.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 20 minutes
Yield:4–5 servings
Category:Main Course
Method:Baking
Cuisine:Indian-Inspired
Diet:Gluten Free
Ingredients
Chicken thighs or breast, cut into chunks
Plain yogurt
Garlic, minced
Fresh ginger, grated
Lemon juice
Tomato paste
Garam masala
Paprika
Ground cumin
Ground coriander
Turmeric
Chili powder (optional)
Salt
Black pepper
Olive oil
Red onion, sliced
Bell peppers, sliced
Zucchini or vegetables of choice
Fresh cilantro (for garnish)
Instructions
Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
In a bowl, mix yogurt, garlic, ginger, lemon juice, tomato paste, garam masala, paprika, cumin, coriander, turmeric, chili powder, salt, pepper, and olive oil.
Add chicken and coat thoroughly in the marinade. Let it marinate for at least 30 minutes.
Spread the marinated chicken onto the prepared tray.
Arrange sliced onion, bell peppers, and zucchini around the chicken.
Drizzle vegetables with olive oil and toss lightly.
Bake for 30–40 minutes, turning halfway through, until chicken is cooked through and slightly charred.
Garnish with fresh cilantro and serve hot.
Notes
Longer marination enhances flavor and tenderness.Use the broiler at the end for a smoky, charred finish.Cut vegetables evenly for uniform cooking.
