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Chicken Tikka Tray Bake cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Tikka Tray Bake dishes you make.
Alright, don’t linger, let’s plan this chicken tikka tray bake menu with 10 elements which are absolutely easy to find, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition Chicken Tikka Tray Bake:
- Get 8 for boneless and skinless chicken thighs
- Need 3 for peppers
- Require 4 - red onions
- You need 3 sweet potatoes
- Require 1 pack for baby corn
- Provide 1 bag for spinach
- Get 200 g - tikka paste
- Need 1 sachet - microwaveable rice
- Prepare for Optional
- Require of Mango chutney to serve
Chicken Tikka Tray Bake start cooking:
- Chop the peppers and onion into large pieces. Chop the sweet potato into wedges.
- Place all the vegetables into a large baking tray or roasting tin. Place the chicken thighs on top.
- Spoon on the tikka paste, smear over the chicken and veg. Season with pepper.
- Place in the oven and cook for 45mins-1hr approx 210c. Turn the veg and chicken 2 or three times whilst cooking to stir the sauce in. Cook until the chicken is cooked and the sauce has thickened.
- Microwave the rice per the instructions. Add the rice to the tray bake and top with spinach. Return to the oven for 5-10mins until the spinach has wilted.
- Serve with a dollop of mango chutney!
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