Chicken Tikka Masala is a quintessential Indian dish in which the chicken is first marinated in yogurt and spices before it is simmered in a sauce of tomatoes, butter and cream. This sheet pan dinner takes the traditional marinade, applying it into the new approach of the Sheet Pan Dinner that has become all the rage lately. It used to be hard to find certain Indian spices like garam masala and coriander, years ago you would needed to visit a specialty store, but these days these are common ingredients you can find in the spice aisle at almost every grocery store.
In my opinion, this is the perfect lazy Sunday supper, you spread all the ingredients on a sheet pan and put in the oven and then you get to sit and relax while it cooks itself. I was inspired by this Sheet Pan Chicken Tikka Masala on Smitten Kitchen, but changed this to suit our tastes by adding onions in with the vegetables and switching up several of the spices in the marinade. The onions are our favorite part, so I often add 2 whole onions (instead of the 1 listed) so we don’t end up fighting over them.
Chicken
-1/2 c Greek yogurt
-1″ chunk ginger, peeled and minced
-4 cloves garlic, minced
-1 tsp salt
-1 tsp sugar
-1 tsp garam masala
-1 tsp turmeric
-1/2 tsp coriander
-1/2 tsp cumin
-1/4 tsp cayenne
-2 lbs skinless, boneless chicken breasts
Vegetables
-4 Tbsp olive oil
-1 tsp salt
-1/2 tsp turmeric
-1/2 tsp cumin
-1/4 tsp red pepper flakes
-1 red onion, cut into 8 wedges
-1 lb yukon gold potatoes, cut into bite sized chunks
-1 small head cauliflower, cut into florets
For serving
-lemon wedges
-dollops of Greek yogurt
-chopped cilantro
To marinate chicken, whisk together yogurt through cayenne. Add chicken, turn to coat. Refrigerate 1-12 hours.
When ready to cook, prepare vegetables; stir together olive oil through red pepper flakes, then toss with onion, potatoes and cauliflower.
Arrange chicken on a greased baking sheet. Scatter seasoned vegetables around chicken. Roast at 425 for 20 minutes. Stir vegetables, then roast an additional 10-20 minutes, until everything is well cooked. Serve with lemon wedges for squeezing, a dollop of yogurt, and some cilantro sprinkled across the top.
