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
Step 1
Combine ginger, garlic, fresh chili, yogurt, salt, spices, and sugar in a freezer bag, bowl, or container.
Step 2
Add chicken pieces and toss to coat evenly.
Step 3
Let marinate for 15 minutes or up to a day in the fridge.
Step 4
When ready to cook, heat oven to 425°F.
Step 5
Line a half-sheet pan (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil.
Step 6
Add potatoes, cauliflower, salt, cumin, and remaining 2 tablespoons olive oil and toss together until evenly coated.
Step 7
Remove chicken from marinade, leaving excess behind.
Step 8
Arrange chicken parts throughout the pan with the vegetables.
Step 9
Roast in oven for 20 minutes, toss the potato and cauliflower, and return the pan to the oven for 10 to 20 minutes more, until chicken and vegetables are cooked through.
Step 10
If using, separate onion rings and toss them in a small bowl with lemon juice and a pinch of salt for a tangy fresh zip.
Step 11
When chicken and vegetables are cooked, top with garnishes of choice.
Step 12
Serve right in the pan.
Step 13
Save recipe for the next time?
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.
