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Easy Chicken Tikka Sheet Pan Dinner

A flavorful and easy-to-make chicken tikka dinner baked on a sheet pan, served with fresh yogurt sauce and vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian-inspired
Servings 4 servings
Calories 450 kcal

Ingredients
  

Marinade

  • 1.5-2 lbs boneless skinless chicken thighs (cut into chunks)
  • 3 tbsp plain Greek yogurt
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 garlic cloves minced garlic
  • 1/2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (or Aleppo pepper)
  • to taste Salt & pepper

Vegetables

  • 1 red onion cut into wedges
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced

Yogurt Sauce

  • 1 cup Greek yogurt for Mint-Cilantro Yogurt Sauce
  • 1/2 cup cilantro leaves for Mint-Cilantro Yogurt Sauce
  • 1/2 cup mint leaves for Mint-Cilantro Yogurt Sauce
  • 1-2 garlic cloves for Yogurt Sauce
  • Juice of half large lemon for Yogurt Sauce
  • 1 small green chili optional, for Yogurt Sauce
  • Pinch salt for Yogurt Sauce
  • 1-2 tbsp water to thin Yogurt Sauce

Instructions
 

  • Mix marinade ingredients, coat chicken, and marinate for 2–6 hours.
  • Prepare vegetables and set aside.
  • Preheat oven to 400°F, arrange chicken and veggies on a lined sheet pan, drizzle with olive oil, roast 30 mins, then broil 2-3 mins.
  • Mix yogurt sauce ingredients, taste, and adjust seasoning.
  • Once cooked, garnish with chili flakes, cilantro, mint, and dollops of yogurt sauce. Serve as desired.

Notes

For extra flavor, marinate overnight and add fresh herbs before serving.
Keyword chicken, Easy, sheet pan