Name: OVEN BAKED CHICKEN TIKKA
Cook time: 55 min
Ingredients: 600 g boneless, skinless chicken thighs ((1lb 5oz)); 1/4 cup roasted, salted cashews ((38g)); 2 Tbsp pumpkin seeds; 2 Tbsp sunflower seeds; 50 g tikka masala spice paste ((1.8oz)); 1/3 cup unsweetened Greek yoghurt ((80ml)); 3/4 cup unsweetened Greek yoghurt ((180ml)); 1 tsp honey; 1 tsp ground cumin; 1/2 tsp garam masala; 1 broccoli; 1/4 cup roasted, salted cashews ((38g)); 2 Tbsp pumpkin seeds; 2 Tbsp sunflower seeds; 2 tsp olive oil; 2 x 250 g microwave packets brown basmati rice ((2 x 8.8oz)); 100 g baby spinach ((3.5oz))

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Oven baked chicken tikka – juicy, succulent and oh so tasty!

This is one of those meals that may surprise you with its deliciousness!

Tikka masala spice paste, Greek yoghurt and crushed up nuts and seeds make a super flavoursome coating for the chicken. Extra yoghurt, basmati rice and lightly charred broccoli are the perfect accompaniments.

I think you could happily serve this to guests. It’s super easy too – just coat the chicken (this can be done well in advance), throw it in the oven and you’ll have plenty of time to prepare the other ingredients while it cooks.

Winner winner chicken dinner 👌

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OVEN BAKED CHICKEN TIKKA

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 55 minutes

Serves: 4

This is one of those meals that may surprise you with its deliciousness! The oven baked chicken tikka is so juicy and succulent, and pairs perfectly with the spiced creamy yoghurt and crunchy nuts and seeds.

QUICK PRINT

Ingredients

CHICKEN TIKKA

600 g boneless, skinless chicken thighs (1lb 5oz)
1/4 cup roasted, salted cashews (38g)
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
50 g tikka masala spice paste (1.8oz)
1/3 cup unsweetened Greek yoghurt (80ml)

SPICED YOGHURT

3/4 cup unsweetened Greek yoghurt (180ml)
1 tsp honey
1 tsp ground cumin
1/2 tsp garam masala

TO SERVE

1 broccoli
1/4 cup roasted, salted cashews (38g)
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
2 tsp olive oil
2 x 250 g microwave packets brown basmati rice (2 x 8.8oz)
100 g baby spinach (3.5oz)

Instructions

PREPARE CHICKEN TIKKA
Preheat oven to 170ºC (340ºF) fan bake and line a large oven tray with baking paper. Flatten out chicken and season all over with salt and pepper. Place cashews, pumpkin seeds and sunflower seeds in a small food processor or mortar and pestle and process until finely chopped. Combine spice paste, yoghurt and nuts/seeds in a small bowl.
Spread mixture all over chicken. Place on prepared tray and bake for 40 minutes, carefully flipping chicken over halfway through, until fully cooked.
PREPARE SPICED YOGHURT
Meanwhile, whisk together yoghurt, honey, cumin and garam masala. Season to taste with salt and pepper.
PREPARE SERVING INGREDIENTS
Cut broccoli into florets and microwave for 2 minutes, until just tender. When chicken has 10 minutes left to cook, heat a large frying pan on medium-high. Add cashews, pumpkin seeds and sunflower seeds and cook until lightly toasted. Remove into a bowl.
Return frying pan to a high heat and add oil. Add broccoli and stir fry until lightly charred. Reduce heat to low to keep warm and season to taste with salt and pepper. Microwave rice according to instructions on the packet.
SERVE
Spread yoghurt over 4 serving plates. Top with baby spinach, then rice. Add chicken and sprinkle with toasted nuts/seeds before serving.

Recipe Notes

WINE MATCH: Try a Riesling or a Pinot Gris.
GLUTEN-FREE OPTION: Make sure spice paste is gluten-free.
INGREDIENT SWAPS / NOTES: For a more budget alternative, use chicken drumsticks instead of boneless thighs (you will likely need to increase the cooking time by 5-10 minutes).
STORING AND REHEATING: Store chicken tikka with rice and broccoli in containers in the fridge and reheat in the microwave. Add yoghurt, spinach and nut topping just before serving.