Tandoori Chicken Traybake

You don’t see me do traybakes that much here, but I actually DO enjoy it once in a while. This Tandoori Chicken Traybake is one of my favourite traybakes to whip up. It’s hassle-free, and bursting with flavour, guaranteed to impress your family and friends.

This takes a while to cook in the oven (zero active cook time though!), so it may not be ideal if you need to eat within 30 minutes – BUT it is effortless; just pop in the oven and let the oven work its magic! Whether you need a healthy comfort dish on a busy weeknight or an effortless weekend meal, this traybake is a game-changer.

What is Tandoori Chicken Traybake?

Tandoori chicken is a popular Indian dish known for its bold and tangy flavours, typically cooked in a clay oven called a tandoor – hence its name Tandoori Chicken.

In this traybake version, we’re simplifying the process by baking the marinated chicken and vegetables together on a single tray. The result? Juicy, tender chicken pieces bursting with spices, paired with perfectly roasted veggies—all without the need for a special oven or tandoor!

Why You’ll Love This Tandoori Chicken Traybake

• Effortless: Minimal prep and cleanup make this dish perfect for busy days.
• Healthy: Packed with lean protein and veggies, it’s a balanced meal in one pan.
• Flavourful: The tandoori marinade infuses the chicken with delicious spices and tanginess.
• Versatile: Customise with your favourite vegetables or adjust the spice level to your taste.
• Family-Friendly: Kids and adults alike will enjoy the vibrant flavours and colourful presentation.

Key Ingredients for Tandoori Chicken Traybake

Chicken

Bone-in, chicken thighs and drumsticks work best for juicy, flavourful results. Chicken with skin on will keep it extra juicy!

Tandoori Spice Blend

I make my own easy blend of garam masala, turmeric, cumin, coriander, and paprika for the tandoori because these are pantry staples! You can simply use ready-made tandoori spice mix!

Make your own Tandoori Spice Blend:

• 2 tbsp Garam Masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tbsp ground paprika
• 1 tbsp chilli powder

TIP! Don’t be scared of spices! We are using a fair bit of tandoori spice (definitely more than most recipes online at least) because we want to flavour that yoghurt marinade too.

Yogurt

Acts as a tenderiser and flavour base for the marinade. Of course, it also contributes to the signature tang of tandoori chicken. In this recipe we will be using more yoghurt, since we want a coat of tandoori yoghurt to keep the chicken moist, AND to act as an extra sauce for our dish.

Don’t get hung up on the type of yoghurt used – any type will work (as long as it’s not the flavoured sort of course!).

Lemon Juice

Similar to the yoghurt, this adds a fresh, tangy kick to the marinade! Lemon juice is best, but you can use lime juice.

Aromatics Paste

Ginger and garlic paste are essential for flavour and fragrance! I’m also adding onion paste; this is going to add a sweet creaminess to the Tandoori Chicken Traybake. To make the pastes from scratch, see this post (search ‘aromatic paste’ and link).

Vegetables

Bell peppers, onions, and potatoes add colour and nutrition. Other vegetables that work beautifully for this traybake include broccoli, cauliflower, carrots, sweet potato, pumpkin, squash and zucchini. Use your favourites!

Why Is My Tandoori Chicken Not Red in Colour Like at Restaurants?

Traditional tandoori chicken often has a bright red colour. Unfortunately, this signature look is usually achieved by adding red food colouring to the marinade! Even if you purchase ready made tandoori spice blends, take a look at the ingredients list and you’re bound to see red food colouring. This doesn’t affect the taste but gives the dish its signature appearance.

Adding more paprika or chilli powder can give it a more reddish-orangey look, but you would need to add A LOT to get it truly red. I definitely

I prefer to keep this recipe dye-free, so we are skipping the food colouring. Feel free to add a drop or two of food colouring if you’re missing that red.

Key Steps to Making Tandoori Chicken Traybake

1. Marinate the Chicken

• Combine the yogurt, tandoori spice mix, lemon juice, garlic paste, ginger paste, onion paste and salt to taste.
• Coat the chicken pieces thoroughly with the marinade. You can cook this immediately, but I recommend giving it some marinating time, for at least an hour (overnight is best!).

2. Prepare the Veggies

• Preheat your oven to 400°F (200°C).
• Cut vegetables into equal-sized cubes.
• Toss the vegetables in a bowl to coat with olive oil and salt and pepper. If you don’t have olive oil, use any neutral-tasting oil. The oil will help the vegetables to not dry out in the oven.

3. Assemble the Traybake

• Line a large baking tray with baking paper. On the baking tray, spread marinated chicken pieces and the cubed potatoes evenly. Totally optional, add a few cloves of garlic.
• If there is leftover marinade in the bowl, be sure to pour it all in the tray! Try to be as even as possible, making sure to cover any bald spots on the chicken pieces. No sauce marinade goes to waste here!
• It doesn’t matter if the vegetables are around or below the chicken, just make sure they are spread evenly.

4. Bake!

• Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• OPTIONAL: If you prefer your vegetables to be tender with a crisp, add it halfway through. In this recipe, I added the onions and bell peppers evenly halfway through since I prefer them with a crunch. If you don’t mind softened vegetables, you can most certainly add this with the potatoes.

5. Prepare Rice & Sauce

• While the chicken is baking, prepare rice.
• If you’d like, prepare your sauce of choice too.

6. Serve

• Remove the traybake from the oven and garnish with fresh cilantro.
• Serve the tandoori chicken and roasted vegetables with a side of rice and a generous dollop of the yogurt sauce.

How to Serve Tandoori Chicken Traybake

You can serve this as is, for a protein-rich meal! Add potatoes for a more filling meal.

In this recipe, I included a recipe for easy yellow rice because we love our carbs, but you can easily serve this with white rice or some naan.

You don’t really need a sauce, because you’re going to find a deliciously thick, rich sauce coating the juicy chicken. There’s also plenty of juices at the bottom of your pan – this is full flavour!

If you need extra sauce, I also served it with:

• White Sauce – this is a rich yoghurt-mayo white sauce that I have in my fridge at all times!
• Raita

Don’t forget to sprinkle some fresh cilantro for that final touch!

Tips and Tricks for the BEST Tandoori Chicken Traybake

• Marinating Time: For the best flavour, marinate the chicken overnight. Even though this Tandoori Traybake is delicious even without the marinating time (I’ve been there many, many times), the flavour when you allow overnight marination is unbeatable! You can even meal prep this marinade and freeze! Before using, let it thaw in the fridge overnight.
• Even Cooking: Cut the vegetables into similar sizes to ensure they cook evenly.
• Adjust Spice Level: If you prefer less heat, reduce the amount of chili powder or skip it altogether.
• Line Your Tray: Use parchment paper or a silicone baking mat for easy cleanup.

Storing and Reheating

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option. For a crispy finish, broil for a few minutes at the end.
• Freezing: You can freeze the marinated chicken (uncooked) for up to 2 months. Thaw overnight in the refrigerator before baking.

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