Chicken Tikka Jacket Potato

Prep Time: 20 minutes

Cook Time: 60–70 minutes

Total Time: 80–90 minutes

Servings: 4

Ingredients:

4 large baking potatoes

2 tbsp olive or vegetable oil

1 tsp fine salt

Chicken tikka filling:

400 g chicken breast or thighs, cubed

½ cup (120 g) plain yogurt

2 tbsp lemon juice

3 garlic cloves, minced

1 tbsp grated ginger

1½ tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika or Kashmiri chili

¼–½ tsp chili powder

¾ tsp salt

1 tbsp neutral oil

2 tbsp tomato purée

¼ cup (60 ml) double cream [or extra yogurt]

¼ cup (60 ml) water, as needed

Toppings:

80–100 g grated cheddar or mild cheese

4 tbsp plain yogurt or raita

Fresh coriander, chopped

½ small red onion, finely diced

Lemon wedges, to serve (optional)

2–3 tbsp mango chutney (optional)

Instructions:

Bake potatoes at 200°C (400°F) for 50–60 minutes after rubbing with oil and salt, until skins are crisp and insides soft.

Mix yogurt, lemon, garlic, ginger, and spices. Add chicken and marinate 15–20 minutes.

Fry marinated chicken in hot oil until cooked through and lightly charred.

Stir in tomato purée, then cream and a splash of water; simmer until thick and saucy.

Split baked potatoes, fluff insides with a fork, and spoon hot chicken tikka over each.

Top with cheese and grill until melted, then garnish with yogurt, coriander, red onion, and chutney. Serve hot.

Nutrition (Calories)Roughly 550–650 calories per stuffed potato, depending on cheese, cream, and toppings used. Best for a hearty main meal, especially on cooler evenings or casual gatherings.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 652

Notes

Pro Tip:
Bake the potatoes ahead, then reheat and fill with hot chicken tikka just before serving to save time on busy evenings.