Roast chicken tikka masala is a simple one-pan meal that packs a flavour punch! Chicken thighs are smothered in tikka masala spice paste and roasted alongside cauliflower, green beans, green pepper and wholemeal rice to produce a well-balanced and flavoursome dinner recipe.
Hi guys! I apologise for radio silence over the last few weeks. Sometimes life just gets in the way a little bit and you have to take a minute to sort yourself out, y’know? But here we are! This time with this super simple one pan dinner.
While I absolutely love cooking and all that comes with it (except the washing up) I really love meals that are easy to throw together and require minimal pots and pans (please see the previous point about washing up). This meal fits the bill exactly. This Roast Chicken Tikka Masala is simply made by throwing a pre-made curry paste over the chicken and veg and throwing it in the oven. Throw in some cooked rice towards the end, add a squeeze of lime and you are done. BOOM.
Roast Chicken Tikka Masala Recipe Inspiration
I got the inspiration for this meal from the one and only Jamie Oliver. In his book, 5 Ingredients, his recipe (which you can find here) calls for an entire chicken, roasted with cauliflower, potatoes and of course the tikka masala paste. I’ve opted to swap potatoes for rice and added in some extra veg in the shape of green beans and green pepper plus some extra lime juice. That way we’re bumping up the fibre content, diversifying the nutrient intake and just adding a little more flavour.
I also chose to use chicken thighs because 1) they are my absolute favourite (hello crispy chicken skin) and 2) there’s no way Mike and I need an entire roast chicken to ourselves.
What is Tikka Masala?
In India Tikka refers to pieces of meat or vegetables that have popped onto skewers and cooked in a tandoor oven, giving a crispy outside while being tender and juicy on the inside.
Masala is a mixture of spices used in curries and marinades. A classic example of this is Garam Masala.
Nowadays Tikka Masala refers to meat or vegetables cooked into a sauce made of yoghurt and tomato and flavoured with a masala. It’s also synonymous with being REALLY TASTY.
Leave the roast chicken tikka to cool at room temperature for no more than two hours. Transfer everything to an air-tight Tupperware container and pop into the fridge. Use within 2-3 days.
To reheat roast chicken tikka transfer everything to a microwave safe container and pop into the microwave on full power for 3-4 minutes, stirring everything halfway through. Cooking time will vary depending on the microwave power. Ensure everything is piping hot before serving. If it is not microwave for a few more minutes.
Yes, this roast chicken tikka can be eaten cold. If you chose to do this, ensure that it has been stored correctly first.
Why you should make this Roast Chicken Tikka Masala ASAP
- It’s all made in one pan! No slaving over a tonne of different pans and trays AND we’re saving on washing up. Hurrah!
- This also makes it really easy to throw together. You’re just adding things to a roasting pan and throwing it in the oven repeatedly until it’s done. Simple!
- This dish has a good balance of protein, carbohydrates, fibre and fat so we’re checking all of those boxes.
- The chicken thighs release these wonderful juices that mix with the tikka masala paste. This keeps things juicy and flavours all of the veggies and rice. So much spicey, salty, fresh flavuhhhh.
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Roast Chicken Tikka Masala with Cauliflower
If you try this recipe please give it a rating and let me know what you think in the comments!Print
Tikka Masala curry paste adds tonnes of flavour to this simple one-pan weeknight dinner, filled with chicken thighs, cauliflower, green pepper and green beans. Yum!
- 8 chicken thighs, skin on
- 1 head of cauliflower, separated into florets
- 2 green peppers, cut into chunks
- 2 tbsp Tikka Masala paste (I use Patak’s Tikka Masala Spice Paste)
- Salt to taste
- 200g green beans
- 2 250g sachets of ready to eat rice (I use Uncle Ben’s Microwave Basmati Rice) ALTERNATIVELY, 240g uncooked basmati rice, cooked as per packet instructions.
- Juice of 1 lime
- Small handful of coriander to garnish
- Pre-heat oven to 180ºc
- In a large roasting tin lay the cauliflower and green pepper.
- Add the chicken thighs to the roasting tray along with the tikka masala paste. Use your hands to smother the paste over the chicken thighs and under their skin. Nestle the chicken thighs in amongst the vegetables, add salt to taste and pop everything in the oven for 20 minutes.
- After 20 minutes remove the roasting tray from the oven and, using a spoon or baster, baste the chicken thighs with the juices and oils released. Return to the oven for another 15 minutes.
- Remove the roasting tray from the oven and move the chicken thighs to a separate plate. Add the rice to the roasting tray and stir it into the vegetables. Place the green beans onto of the rice and vegetables and nestle the chicken thighs back into the roasting tray. Place everything back into the oven for 5-10 minutes until the green beans are tender and the rice has warmed through.
- To finish squeeze over the lime juice and sprinkle over the coriander. To serve add two chicken thighs and a quarter of the rice and vegetables on a plate. Enjoy!
Keywords: Chicken Tikka Masala, Roast Chicken, Tikka Masala, One Pan Recipe
Update Information: New FAQ added.