Masala Chicken Tray Bake

Marinated chicken thighs, drumsticks and baby potatoes roasted in a spiced yoghurt masala, finished with fresh coriander and lemon.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 1h10m
Total: 1h 30m
Ingredients
  • 4 tbsp ghee
  • 2 tbsp natural yoghurt
  • 6-8 garlic cloves, grated
  • 1 white onion, grated
  • 3/4 tbsp ginger paste
  • 2 tbsp tomato purée
  • 1/2 tbsp turmeric
  • 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tbsp paprika
  • 1/2 tbsp garam masala
  • 1/2 tbsp chilli flakes
  • 2 handfuls crispy fried onions
  • Large pinch mint, chopped
  • Large pinch fresh coriander, chopped
  • 4 chicken thighs, bone-in, skinless
  • 4 chicken drumsticks, skinless
  • 2 handfuls baby potatoes, quartered
  • Large pinch salt
  • Pepper, to taste
  • Lemon juice, to finish
Instructions
  1. In a bowl, combine the ghee, yoghurt, garlic, ginger paste, tomato purée, spices, crispy fried onions, mint and coriander to make the marinade.
  2. Add the chicken (slit each piece beforehand), grated onion and quartered potatoes to the bowl with a large pinch of salt and pepper. Mix the marinade through the chicken and potatoes, then cover and marinate in the fridge for at least 2 hours, or overnight.
  3. Preheat the oven to 200°C (gas mark 6). Remove the bowl from the fridge at least 30 minutes before cooking. Transfer the chicken and potatoes to a baking tray, cover with foil, and bake for 30 minutes.
  4. Remove the foil and baste the chicken with the tray juices. Toss the potatoes and shake the tray.
  5. Return to the oven, uncovered, for a further 30 minutes, basting once more halfway through.
  6. Return to the oven for a final 10-15 minutes, until cooked through.
  7. Remove from the oven and sprinkle with fresh coriander and a squeeze of lemon juice. Rest for a few minutes, then serve over white rice.
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