Tikka Chicken Jacket Potatoes with Cooling Raita
Crisp skinned baked potatoes piled with charred tikka chicken, cool cucumber raita and a little salad.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £2.06 a head
- Oven200°C (180°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). Stir the diced chicken through 150 g of the marinade and chill for at least 1 hour.
- 2
Heat the oven to 200°C (180°C fan). Prick the potatoes, rub with oil and salt, and bake directly on the oven shelf for 1 hour until crisp outside and soft inside.
60 min - 3
Mix the Greek yoghurt, cucumber, mint and a pinch of salt to make the raita.
- 4
About 15 minutes before the potatoes are ready, spread the chicken on a tray and roast for 15 minutes until charred and cooked through.
15 min - 5
Split the potatoes, fluff the insides with a fork, and spoon in the chicken.
- 6
Top with raita and serve with salad leaves.
Tips
- Baking the potatoes straight on the shelf gives the crispest skin.
- Squeeze the cucumber well or the raita goes watery.
- Microwave the potatoes for 5 minutes first to save time, then finish in the oven.
Storing and freezing
Chicken keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Reheat potatoes and chicken until steaming hot all the way through.
Questions
Can I use leftover roast chicken?
Yes, but the marinade needs raw meat to work. Instead, stir leftover cooked chicken through a little marinade and warm it through in a pan until steaming hot.
Can I use sweet potatoes?
Yes. They cook a little faster, so start checking after 45 minutes.
Is it suitable for coeliacs?
Yes. All the ingredients are naturally gluten free as long as your garam masala is a gluten free one.
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.