Chicken Tikka Traybake 

1. Prep the tray

Preheat the oven to 200°C.
Add the peppers, potatoes and cherry tomatoes to a large roasting tray.

2. Make the marinade

In a bowl, mix the Shemin’s Tikka Paste with the yoghurt (or coconut milk).

Spoon half of the marinade over the vegetables, add the oil and a pinch of salt if using, then toss everything to coat.

3. Coat the chicken

Add the chicken thighs to the remaining marinade and mix well until fully coated.

4. Roast

Place the marinated chicken on top of the vegetables in a single layer.
Roast for 30 minutes.

5. Finish cooking

Add the broccoli to the tray and return to the oven for a further 15 minutes.
Check the chicken is cooked through — piping hot with no pink in the centre.

6. Finish & serve

Remove from the oven and add a knob of butter, letting it melt into the sauce for extra richness.

Scatter over the sliced red chilli if using and serve straight from the tray.