Tikka Marinated Chicken Thighs

5mins Prep time

45mins Cook time

2 Serves

You'll need:

Tikka Masala Stir-in Sauce

£4.30

1 Jar of Bay’s Kitchen Tikka Masala Stir-in Sauce
4 Chicken thighs
120g Spinach
100g Coconut yoghurt
25g Almond flakes
15g Coriander, fresh chopped
Half a lime, juice and zest

To Serve:

Rice or gluten free Indian-style bread

Nutrition (per serve):

Kcal – 462
Fat – 27g
of which saturates – 8.8g
Carbohydrates – 12g
of which sugars – 4.2g
Fibre – 2.8g
Protein – 42g
Salt – 1.3g

Please note this was calculated using skinless chicken thighs and coyo coconut yoghurt (some brands have more kcal, so this is just a guide).

Step #1

Put the chicken thighs in a small container or bowl and pour over the Bay’s Kitchen Tikka Masala Stir-in Sauce. Coat the thighs in the sauce and leave overnight or for 1-3 hours to marinade.

Step #2

To cook, preheat your oven to 200°C / 180°C fan. Transfer the chicken thighs and sauce to an ovenproof dish and bake the chicken for 35-40 minutes until cooked. Use a sharp knife to cut a small slit in the centre of the chicken to check it’s cooked all the way through.

Step #3

Whilst the chicken is cooking, toast the almond flakes in a pan until fragrant and golden. Mix half the chopped coriander, lime juice and zest into the coconut yoghurt. If you’re serving with rice, cook according to pack instructions.

Step #4

Once the chicken is cooked through, tip the spinach on top of the chicken and place back in the oven for 5 minutes to allow it to wilt.

Step #5

To serve put some rice on each plate (if using) and top with the chicken, spinach and sauce. Dress with a dollop of the coconut yogurt and a sprinkle of toasted almonds.

Stir, Simmer & Serve

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