Tikka Spiced Chicken Thigh Tray with Potatoes and Peas
Chicken thighs marinated in yoghurt, garam masala and smoky paprika, roasted with potatoes until charred at the edges. Peas go in at the end for a little sweetness.
- Time1 hr 10
- LevelEasy
- Costabout £1.73 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.
Estimated nutrition per serving
- 553kcal
- 39.9gcarbs
- 9.3gof which sugars
- 15.7gfat
- 4.9gsaturates
- 61.8gprotein
- 6.8gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
In a large bowl mix the yoghurt, garam masala, cumin, turmeric, paprika, chilli, ginger, garlic, lemon juice and salt. Add the chicken, turn to coat and leave for 15 minutes, or up to 8 hours in the fridge.
- 2
Heat the oven to 220°C (200°C fan). Toss the potatoes and onion with the oil and a pinch of salt on a large baking tray. Roast for 15 minutes.
15 min - 3
Push the vegetables to the sides and add the chicken with all of its marinade. Spread it out so the pieces are not touching.
- 4
Roast for 25 minutes, stirring the potatoes once, until the chicken has dark charred patches and no pink inside.
25 min - 5
Scatter the peas over the tray and roast for 5 minutes more.
5 min - 6
Sprinkle with coriander and serve straight away with rice, flatbreads or a green salad.
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.
