Hello, and welcome to Kelly’s Kitchen. Who doesn’t love a sheet pan dinner? The ease and accessibility of tossing ingredients on a pan and popping it in the oven is so appealing – especially on a busy weeknight. Today’s recipe for Chicken Tikka is so simple, yet it’s full of flavor and feels a lot more special because it takes a step outside of the “sheet pan dinner” box with its Indian-inspired flavors and rich spices. Let’s get right to it!
The Summary
Today we are making Sheet Pan Chicken Tikka
Be sure to find the shoppable key ingredients and equipment
Sheet Pan Dinners: Chicken Tikka
Chicken Tikka Ingredients
Chicken1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
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, or halved chicken breasts Vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin or coriander seeds Garnish
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons of roughly chopped cilantro, parsley, or mint
How to Prepare Chicken Tikka
Step 1
Combine ginger, garlic, fresh chili, yogurt, salt, spices, and sugar in a freezer bag, bowl, or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
Step 2
Preheat the oven to 425°F. Coat a half-sheet pan with 1 tablespoon of olive oil. Add potatoes, cauliflower, salt, cumin or coriander seeds, and drizzle the remaining 2 tablespoons of olive oil over the vegetables.
Step 3
Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan.
Step 4
Roast in the oven for 25 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for about 5 more minutes. To get a little more color on the veggies and chicken, switch the oven to broil, move the pan to the top rack, and broil for about 4 minutes.
Step 5
While everything is roasting, make the lightly pickled onion rings. Separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until ready to use.
Step 6
Top individual servings with pickled onions, dollops of yogurt, fresh herbs, and chutney.
Sheet Pan Dinners are an easy and quick way to have dinner one-and-done! This Chicken Tikka recipe is one of my favorite sheet-pan meals, and it’s great as a meal prep dish too. I hope you give this one a try, it might become your favorite too! Take care and be well, xo Kelly
Tips for Preparing Chicken Tikka
1. Swap the cauliflower for broccoli, if you prefer. You can also swap the potatoes for sweet potatoes.
2. The chicken really doesn’t need to marinate for long, 15 minutes is the perfect amount of time, just let it marinate for as long as it takes you to prepare the veggies.
3. Popping the sheet pan under the broiler for 4-5 minutes gives everything a little more color and caramelization.
4. For a more substantial meal, serve the chicken tikka and veggies over rice.
Key Ingredients and Equipment
Adjustable Measuring Cup | Half Sheet Pans – pack of 2 | Nested Mixing Bowl Set of 10 | Slotted Spatula | Silicone Spatula Set | 2-in-1 Citrus Juicer
Be sure to visit and bookmark Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
Chicken Tikka
Ingredients:
- Chicken1 3/4-inch piece of ginger peeled and minced (see Note up top)4 cloves of garlic, minced or pressed1 fresh green chili (I used a jalapeno), seeded and minced1/2 cup whole-milk yogurt1 teaspoon kosher salt1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)1/2 teaspoon ground turmeric1/2 teaspoon ground cumin3/4 teaspoon granulated sugar1 teaspoon paprika1 teaspoon garam masala2 pounds chicken thighs, or halved chicken breasts
- Vegetables3 tablespoons olive oil1 1/4 pounds about 4 medium Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets1/2 teaspoon kosher salt1/2 teaspoon cumin or coriander seeds
- GarnishA few thin slices of red onionLemon wedgesSaltDollops of yogurtA few tablespoons of roughly chopped cilantro parsley, or mint
Instructions:
- Combine ginger, garlic, fresh chili, yogurt, salt, spices, and sugar in a freezer bag, bowl, or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
- Preheat the oven to 425°F. Coat a half-sheet pan with 1 tablespoon of olive oil. Add potatoes, cauliflower, salt, cumin or coriander seeds, and drizzle the remaining 2 tablespoons of olive oil over the vegetables.
- Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in the oven for 25 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for about 5 more minutes. To get a little more color on the veggies and chicken, switch the oven to broil, move the pan to the top rack, and broil for about 4 minutes.
- While everything is roasting, make the lightly pickled onion rings. Separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until ready to use.
- Top individual servings with pickled onions, dollops of yogurt, and fresh herbs.
Did you make this recipe?
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