Chicken Tikka Traybake with Peppers and Basmati Rice
Tikka marinated chicken thighs roast on one tray with peppers and red onion until charred at the edges, served over fluffy rice.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins plus marinating
- LevelEasy
- Costabout £2.90 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Cut the chicken thighs into large chunks, then stir them through 150 g of the marinade. Cover and chill for at least 2 hours, or up to 24 hours.
- 2
Heat the oven to 220°C (200°C fan). Toss the peppers, onion and courgette with the olive oil and a pinch of salt on a large baking tray.
- 3
Scatter the marinated chicken over the vegetables, leaving a little space between the pieces so they roast rather than steam.
- 4
Roast for 30 to 35 minutes, turning once halfway, until the chicken is charred at the edges and cooked all the way through with no pink inside.
35 min - 5
Meanwhile, rinse the rice, then boil it in plenty of salted water for 10 to 12 minutes until tender. Drain well.
11 min - 6
Rest the tray for 5 minutes. Serve the chicken and vegetables over the rice with coriander and lemon wedges.
Tips
- Use thighs rather than breast. They stay juicy in a hot oven and take the charring well.
- Crowding the tray makes the chicken steam and turn pale. Use two trays if the pieces touch.
- Check a thick piece is cooked all the way through before serving. The juices should run clear.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Freeze the chicken only (not the rice) for up to 2 months and reheat until steaming hot all the way through.
Questions
Can I use chicken breast instead of thighs?
Yes. Cut the breast into thick chunks and roast for 20 to 25 minutes, checking it is cooked through. Breast dries out faster, so do not leave it in the oven longer than needed.
Do I have to marinate for 2 hours?
It is best to, because the yoghurt and lemon need time to season and tenderise the meat. If you are short on time, even 30 minutes helps, but the flavour will be milder.
How do I get the charred look without a grill?
Roast at 220C on a shallow tray and finish the last 3 minutes under a hot grill. Wiping off excess marinade first helps the edges blacken rather than stew.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.