Chicken Tikka Tray Bake

An amazing one-dish Chicken Tikka Tray Bake made from chicken breast coated in a yoghurt marinade then cooked with flavoured basmati rice. This super flavoursome meal is served with yoghurt, mango chutney and fresh coriander to balance out the delicious spices.

I absolutely love the flavours of a chicken tikka masala served with fluffy rice. So I thought it was a no-brainer to combine them in to one, easy-to-prepare dish. My Chicken Tikka Tray Bake is super simple to put together and can be adjusted to be more or less spicy depending on your preferences.

For another flavoursome chicken tray bake, be sure to have a look at my Coq Au Vin Tray Bake.

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• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
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• Chicken Tikka Tray Bake

Ingredient notes:

• Chicken:  Lean and tender, chicken breast absorbs the yogurt marinade well, keeping it juicy while baking. If you prefer, chicken thighs can be used for extra richness.
• Rice: A fragrant, long-grain rice that stays light and fluffy when cooked. Its delicate texture works well with the rich flavours of the chicken and spices.
• Yoghurt: Unsweetened, natural or even Greek yoghurt acts as a natural tenderiser for the chicken while adding a creamy texture and mild tangy flavour. It also helps the spices coat the chicken evenly.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 200°C fan bake. In a medium-sized bowl, mix together all the yoghurt marinade ingredients. Add about half of the mixture to a large baking dish with high sides (I used 20x30cm) lasagne-style dish. 

Cut the chicken breast into pieces about 2cm thick. Add the chopped chicken breast to the remaining marinade and mix well to coat. Set aside. Finely dice the onion and chop the carrot into small pieces. Add them to the baking dish along with the basmati rice.

Dissolve the stock cubes in the boiling water, then pour the hot stock into the dish. Stir everything together until well combined, then place in the oven for 10 minutes. Remove the dish from the oven and stir through the peas. Place the marinated chicken on top, spreading it out evenly.

Return to the oven for another 20 minutes, until the chicken is lightly browned on top and the rice is fully cooked. If needed, cover with foil and cook for another few minutes until rice is tender. 

Remove from the oven and serve topped with fresh coriander, yoghurt and mango chutney on the side. 

Recipe FAQs:

Storage:

Allow the dish to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To freeze, place cooled portions in freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave or oven until piping hot, adding a splash of water or stock if needed to prevent the rice from drying out.

Top tips:

• For extra flavour, marinate the chicken for at least 30 minutes before cooking or you could do the day before and store covered in the fridge. Keeping half the marinade set aside for the rice. 
• For a bit of extra heat, add double the chili flakes to the marinade. Or for kids, omit them completely. You can also reduce the spices and this dish is packed full of flavour. 
• Check the rice after 20 minutes - if it looks dry, add a splash of hot water and cover with foil for a few minutes.

Related Recipes:

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Vanya