How to make Indian traybake chicken with spinach

Indian chicken traybake 

320g British chicken thighs
Vegetable oil
1 red onion
400g potatoes 
120g natural yoghurt
1 tbsp curry powder
3 garlic cloves
1 tsp ground turmeric
15g fresh root ginger
1 tsp nigella seeds
120g baby leaf spinach
1 red chilli
1 tsp yellow mustard seeds
1 lemon
Salt and pepper

Preheat the oven to 220C. Peel and finely chop (or grate) the ginger. Add the chopped ginger to a large bowl with the curry powder, 1 tablespoon of natural yoghurt (save the rest for later!) and a drizzle of vegetable oil. Add the chicken thighs and give everything a good mix up until the chicken is fully coated in the marinade.

Cut the potatoes (skins on) into small, bitesized pieces. Peel and chop the red onion into wedges. Crush the garlic with the side of a knife, keeping the skins on. Add the chopped potatoes and red onion wedges to a large roasting tray with a generous drizzle of vegetable oil. Sprinkle over the ground turmeric and yellow mustard seeds. Season with a generous pinch of salt and pepper and give everything a good mix up.

Cut the lemon into wedges. Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray (save the remaining wedges for garnish). Add the crushed garlic to the tray, along with the chicken and any remaining marinade. Put the tray in the oven for an initial 30 minutes. 

Once everything’s been cooking for 30 minutes, remove the tray from the oven, push the chicken to one side of the tray and add the spinach. Return the tray to the oven for a further 5 minutes or until the spinach has wilted and the chicken is cooked through. Meanwhile, slice the red chilli finely. Once everything’s cooked, remove the chicken from the tray and stir the wilted spinach through the potatoes and onion. 

Serve the Indian chicken with the potato, spinach and onion wedges to the side. Dollop with the remaining natural yoghurt. Garnish with the sliced chilli, nigella seeds and lemon wedges. Enjoy! 

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