ROAST TIKKA CHICKEN

There’s still a nip in the air, so tuck into a tikka-marinated chicken quarter with tender, fragrant meat and crispy skin. To keep it light, a tangy tomato and red onion sambal and a cucumber-coriander raita.

ROAST TIKKA CHICKEN

with crispy chickpeas, & sautéed baby spinach

4.7

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of ROAST TIKKA CHICKEN
  1. TIKKA ROAST

    Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 1 tbsp of oil and some seasoning. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.

  2. SAMBAL & Cucumber RAITA

    Place the quartered Baby Tomatoes, the Pickling Liquid, and a third of the sliced Red Onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.

  3. SAUTÉ THE VEG

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced Red Onion for 2-3 minutes until soft. Add the rinsed Baby Spinach and cook for 1-2 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.

  4. ALMOST THERE...

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.

  5. TIKKA TIME

    Dish up some sautéed spinach next to the fragrant roast tikka Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the Cucumber raita on the side. Delish, Chef!

  1. TIKKA ROAST

    Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.

  2. SAMBAL & Cucumber RAITA

    Place the quartered Baby Tomatoes, the Pickling Liquid, and a third of the sliced Red Onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.

  3. SAUTÉ THE VEG

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced Red Onion for 3-4 minutes until soft. Add the rinsed Baby Spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.

  4. ALMOST THERE...

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.

  5. TIKKA TIME

    Dish up some sautéed spinach next to the fragrant roast tikka Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the Cucumber raita on the side. Delish, Chef!

  1. TIKKA ROAST

    Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.

  2. SAMBAL & Cucumber RAITA

    Place the quartered Baby Tomatoes, the Pickling Liquid, and a third of the sliced Red Onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.

  3. SAUTÉ THE VEG

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced Red Onion for 3-4 minutes until soft. Add the rinsed Baby Spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.

  4. ALMOST THERE...

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.

  5. TIKKA TIME

    Dish up some sautéed spinach next to the fragrant roast tikka Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the Cucumber raita on the side. Delish, Chef!

  1. TIKKA ROAST

    Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 3 tbsp of oil and some seasoning. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 35-40 minutes. At the halfway mark, place the drained Chickpeas on a seperate roasting tray. Coat in oil, season to taste, and pop in the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.

  2. SAMBAL & Cucumber RAITA

    Place the quartered Baby Tomatoes, the Pickling Liquid, and a third of the sliced Red Onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.

  3. SAUTÉ THE VEG

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced Red Onion for 4-5 minutes until soft. Add the rinsed Baby Spinach and cook for 3-4 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.

  4. ALMOST THERE...

    When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.

  5. TIKKA TIME

    Dish up some sautéed spinach next to the fragrant roast tikka Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the Cucumber raita on the side. Delish, Chef!

Frequently Asked Questions

What is the preparation time for ROAST TIKKA CHICKEN?

The preparation time for ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach is between 20 and 35 minutes.

What is the total time required to make ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach?

The total time required to make ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach is between 45 and 55 minutes.

How many servings does ROAST TIKKA CHICKEN provide?

4 servings

What are the main ingredients in ROAST TIKKA CHICKEN?

Baby Spinach, Baby Tomatoes, Chicken, Chickpeas, Cucumber, Free-Range Chicken Leg Quarter, Fresh Coriander, Pickling Liquid, Plain Yoghurt, Red Onion, Spice and All Things Nice Tikka Curry Paste

What is the nutritional information of ROAST TIKKA CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare ROAST TIKKA CHICKEN?

TIKKA ROAST: Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned. SAMBAL & CUCUMBER RAITA: Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving. SAUTÉ THE VEG: When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion. ALMOST THERE...: When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard. TIKKA TIME: Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!

What should be prepared from my kitchen to make ROAST TIKKA CHICKEN?

Baby Spinach, Baby Tomatoes, Chicken, Chickpeas, Cucumber, Free-Range Chicken Leg Quarter, Fresh Coriander, Pickling Liquid, Plain Yoghurt, Red Onion, Spice and All Things Nice Tikka Curry Paste

How many calories does ROAST TIKKA CHICKEN have?

calories

How much fat content does ROAST TIKKA CHICKEN have?

grams

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