A gluten-free chicken tandoori tray bake with corn and onion in an enamel baking dish.
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A tray bake (or sheet pan dinner) is a great way to feed the family in one hit. Though beloved for their simplicity, they still need to be super tasty to please everyone. I quite often do tandoori chicken with salad, corn and potato wedges, but this all-in-one tandoori tray bake covers all the bases. Oh, and the roasted lemon adds a zingy sweetness, so make sure you squeeze that over the chicken!

A gluten-free chicken tandoori tray bake with corn and onion in an enamel baking dish.

Tandoori Tray Bake

Recipe by Hari Ghotra | Photograph by Mark Deeprose and Thomas Alexander
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Course Dinner, Main Course
Servings 4

Ingredients
 

MARINADE

  • 1 large lemon
  • 4 garlic cloves crushed
  • 2 cm piece of fresh ginger grated
  • 1 green chilli finely chopped
  • 200 g Greek yoghurt
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds crushed
  • 1 tablespoon Kashmiri red chilli powder
  • 1 tablespoon dried fenugreek leaves kasoori methi

TRAY BAKE

  • 8 pieces of chicken drumsticks and/or thighs skinned
  • 500 g new potatoes
  • 2 corn on the cob cut into 3 pieces
  • 1 red onion cut into wedges
  • 1 lemon cut into wedges
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard oil
  • salt to taste
  • 1 green capsicum cut into chunks
  • 1 red capsicum cut into chunks

GARNISH

  • fresh coriander
  • sliced red onion
  • red chilli sliced (optional)

Instructions
 

  • Mix all the marinade ingredients in a bowl so they are fully combined.
  • Slash the chicken pieces to the bone and place in the bowl with the marinade, fully coating the pieces. Marinate in the fridge as long as possible, overnight if you can.
  • Preheat the oven to 180°C.
  • Slice each of the new potatoes halfway down but not all the way through (hassleback) 3 or 4 times, to pick up the flavours while cooking. Place in a large roasting pan with the pieces of corn, onion and lemon wedges.
  • Place the marinated chicken in between the vegetables and drizzle over the mustard oil, cumin seeds and a sprinkling of salt.
  • Place in the hot oven and bake for 30 minutes. Then add the capsicum chunks and cook for an additional 15 to 20 minutes until cooked and the chicken has crisped up.
  • To serve, sprinkle with coriander, sliced onion and red chilli slices (optional).

Notes

Top Tip
You can also add mushrooms, paneer, butternut squash or any other veg of your choice.
Indian For Everyone book cover. 100 easy, healthy dishes the whole family will love.
Image and text from Indian for Everyone by Hari Ghotra, photography by Mark Deeprose and Thomas Alexander. Fair Winds Press RRP $35.00. You can purchase a copy here.
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