How to make Chicken Tikka Traybake

Prepare the tray

Preheat the oven to 200°C. Place the peppers, potatoes and cherry tomatoes into a large, shallow roasting tray.

Make the marinade

In a small bowl, mix the Shemin’s Tikka Paste with the yoghurt (or coconut milk if using). Pour half of the marinade over the vegetables, add the oil and a pinch of salt (if using), then toss to coat.

Step 3

Coat the chicken thighs in the remaining marinade. Do the same with the broccoli, then set the broccoli aside.

Step 4

Lay the marinated chicken on top of the vegetables, making sure everything is in a single layer. Roast for 30 minutes.

Step 5

Add the broccoli to the tray and return to the oven for a further 15 minutes. Check the chicken is cooked through — it should be piping hot with no pink in the centre.

Step 6

Remove the tray from the oven and add a knob of butter, allowing it to melt into the sauce for extra richness. Scatter over the sliced red chilli (if using) and serve straight from the tray.