Sheet Pan Chicken Tikka
Total Time
Approximately 40-50 minutes
Prep Time
15 minutes (marination time not included)
Cook Time
30-40 minutes
Rating
4.5 out of 5 stars
(89)
Ingredients
4 servings
- 1 3/4-inch piece of ginger, peeled and minced
- 4 cloves of garlic, minced or pressed
- 1 fresh green chili (jalapeno), seeded and minced
- 1/2 cup whole-milk yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder or cayenne
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3/4 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
- 3 tablespoons olive oil
- 1 1/4 pounds Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
- 1 3/4 pounds cauliflower, cut into 3/4-inch-wide florets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin seeds
- A few thin slices of red onion (optional)
- Lemon wedges (optional)
- Salt (optional)
- Dollops of yogurt (optional)
- A few tablespoons roughly chopped cilantro, parsley or mint, or a mix thereof (optional)
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Preparation
Chef’s notes
In the recipe, Sodha suggests mashing the ginger, garlic, chiles, and spice in a mortar and pestle to a paste, but mincing works as well.
The recipe is scaled for a 13×18-inch half-sheet pan.
Cooking times will vary depending on the size of your chicken pieces.
If you don't have garam masala, you can mix a combination of spices to approximate it.
Adjust spiciness according to preference; the yogurt dulls the heat.