This version of the classic Indian tandoori chicken dinner is baked on a sheet pan with Indian spiced vegetables for a complete meal any night of the week.
Course Main Course
Cuisine Indian
Keyword tandoori
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
marinating time 1 hourhour
Total Time 45 minutesminutes
Servings 4
Calories 410kcal
Ingredients
For the Chicken:
¼cupwhole-milk yogurt, (not Greek)
2tablespoonsfresh lemon juice
¼cupchopped onion
3clovesgarlic , pressed or minced
2teaspoonsfresh ginger
2teaspoonsgaram masala
¼teaspoonturmeric
¼teaspooncayenne pepper
¼teaspoonsmoked paprika
½teaspoonkosher salt
1 ¾poundsboneless skinless chicken thighs, trimmed of fat (3 ½ ounces each)
Olive oil spray
For the Vegetables:
1 ½poundsrainbow carrots, halved and cut lengthwise, then cut into 2-inch pieces
1tablespoonchopped cilantro, plus more for garnish
⅛teaspoonkosher salt
Instructions
For the Chicken:
In a small bowl, combine the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight.
When ready to cook, adjust an oven rack in the center and another 4-6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with oil.
For the Vegtables:
In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with the garam masala, salt, and pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.
Roast on the center rack until the vegetables are tender adn the chicken is cooked through, about 30 minutes.
For the Yogurt Sauce:
In a small bowl, combine the yogurt, lemon juice, garlic, cilantro, and salt.
Switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetable are slightly charred, about 3-5 minutes. Sprinkle with the chipped cilantro and serve with the yogurt sauce on the side.
Notes
This tandoori chicken recipe calls for cauliflower and carrots as the main vegetables, but feel free to experiment and try other variations too.