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Tray Baked Chicken Thighs with Spiced Yogurt & Almond
1 hour (excl marination time)

Tray Baked Chicken Thighs with Spiced Yogurt & Almond

Help take the load off:

  • Marinate the chicken overnight and keep in the fridge, then bring to room temperature for 30mins before cooking
Tray Baked Chicken Thighs with Spiced Yogurt & Almond




  • 8 Chicken Thighs Fillet, boneless & skinless  Tip: You can substitute Chicken for any vegetables such as Courgettes, Aubergine, Pepper, Cauliflower, wedges of Cabbage, Mushrooms and Broccoli. Aim for 200g per person.
  • 600g Onken Natural Set Yogurt
  • 5 Garlic Clove, crushed
  • 1 Brown Onion, finely sliced
  • 6 Tbsp ground Almonds
  • 1 1 inch Cassia or Cinnamon stick
  • 3 Bay leaves
  • 4 Green Cardamom Pods, split and seeds crushed
  • 1 Tsp whole Cumin Seeds
  • 1 Tsp Ground Cumin
  • 1 Tsp Red Chilli Powder
  • 1 Tsp ground Coriander
  • 1 Tsp Garam Masala
  • 0.5 Tsp Turmeric
  • 2 Tsp Salt
  • 3 Tbsp Ghee or Oil


  • 0.5 Tbsp Ginger - finely grated
  • 2 Tbsp Fresh coriander
  • 2 Tbsp Spring Onions finely sliced
  • 2 Tbsp fresh pomegranate seeds

To serve:

  • 240g Dry Basmati Rice Tip: Instead of rice, try couscous, bulgur wheat or quinoa 
  • 120ml boiling water
  • Pinch of salt, or to taste

  • Small knob of butter (optional)

  • 4 Naan (1 per person) 


  • Step 1

    Place the chicken thighs into a large and deep ceramic or tin oven proof baking dish.

  • Step 2

    In a bowl, whisk together the yogurt, garlic, chilli powder and salt and then pour over the chicken thighs. Rub into the chicken pieces until they are well and evenly coated. 

  • Step 3

    Cover and marinate for 30 mins or preferably overnight in the fridge. When ready to cook, take the chicken out of the fridge and bring to room temperature - approx 30min

  • Step 4

    Meanwhile, heat the ghee or oil in a heavy based frying pan over a medium heat, then add the bay leaf, cinnamon stick and cumin seeds, once the start to crackle and the onions and fry until golden brown. 

  • Step 5

    Next turn the heat down low and add the turmeric, garam masala, ground coriander, ground cumin, cardamom and gently stir-fry for 20-30sec (if spices start to stick to the pan add a splash of water to loosen).

  • Step 6

    Take off the heat and stir in the ground almonds.

  • Step 7

    Heat the oven to 180C/fan 160C/gas 6

  • Step 8

    While the oven preheats place the dry rice into a large bowl, cover with cold water and leave to soak for 30mins

  • Step 9

    Pour the almond and onion mixture over the chicken thighs in the yogurt marinade. Stir the whole lot together so they are equally covered.

  • Tip Ensure that the chicken thighs are all lined up and not on top of one another for even cooking.

  • Step 10

    Cover the baking dish with a large piece of foil and seal the edges tightly. Bake for 30-35min approx or until soft tender and cooked all the way through. 

  • Step 11

    Drain the rice and add it to the pan, give it a quick stir then cover with lid and turn down the heat. Leave to cook for 10minutes until the grains have turned bright white and absorbed all the water.

  • Step 12

    Remove from the heat, cover and leave to stand for 3 minutes. Lightly fluff up the grains with a fork and gently stir in the butter if using.

  • Step 13

    Heat naan bread and serve alongside rice and chicken

  • Tip For any leftover chicken, take off the bone and mix with mayonnaise, grated cucumber, carrot and a squeeze of lime - stuff in hot pitta bread, with crusty bread or even make into a shredded chicken salad.

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