Dean Edwards' easy recipe for One Tray Tandoori Chicken Bake

Published Sunday, May 3 2015, 15:00 BST  |  By  |  Add comment
There's nothing quite like the occasional Indian takeaway as a rich and spicy weekend treat. But what if we said that, not only can you create this delicious Tandoori Chicken recipe at home, you'll only need one tray to do it!



This brilliant recipe is from celebrity chef Dean Edwards who has teamed up with Bacofoil to create this classic Indian-inspired dish that's easy enough for even the most hardened takeaway-er to try for themselves at home.

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  • 8 chicken thighs & drumsticks
  • 1 tbs garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 5 cloves of garlic, crushed
  • Small piece of fresh ginger, grated
  • 300ml natural yoghurt
  • Juice and zest 1/2 lemon
  • 800g new potatos
  • 1tbs olive oil
  • 1 tsp ground cumin
  • 1/2 cucumber, peeled and deseeded
  • 3tbs chopped fresh mint
  • 1/2 tsp sugar


1 Mix the spices in a large bowl, then combine with 100ml of the natural yoghurt, ginger, lemon juice, zest and 3 cloves of crushed garlic.

2 Place on the chicken portions, which have been slashed a few times to allow the marinade to penetrate, massage well then cover with cling film and refrigerate for at least two hours but overnight if you can for best results.

3 Slice the new potatoes at 1/2 centimeter intervals cutting 2/3 of the way down. Mix the oil, the rest of the garlic and cumin in a bowl along with a pinch of salt and pepper then rub this oil into the potatoes making sure you get a good coating.

4 Place the chicken portions and potatoes onto a Bacofoil Non-Stick lined baking tray then cook in a pre heated oven set at 190c / gas mark 5 for 50-60 minutes or until cooked through. Half way through the cooking time run a fork along the top of the potatoes to fan them out a little.

5 Mix the rest of the yoghurt, cucumber, mint and sugar in a bowl, cover with a sheet of cling film then leave to stand for 10 minutes to allow the flavours to develop. Serve the chicken and potatoes along with the raita and a garnish of fresh coriander.

Nutrition Information

Serves 4

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