Step aside basic sheet pan dinners. We’ve got a new one in town that’s going to blow your socks off! My Easy Tandoori Chicken dinner recipe is a family favorite in the fall and winter. I love it because it’s less dishes to clean and with a little prep work I can get this on the table super fast. And my husband loves it because it’s loaded with warming spices like cumin, garam masala, and turmeric. Not to mention that it’s totally man food with tons of protein and potatoes. And bonus: he didn’t even have to turn the grill on to make this tandoori chicken recipe! What I love even more is that you only need a simple tomato and onion salad on the side. Maybe some basmati rice if you need a little something extra here. And my two ingredient naan are never a bad idea either. If there’s one thing you know about me, it’s that I’m known for my Butter Chicken recipe. Like, so much so that there are mock recipes with my title ‘Finger Lickin’ Butter Chicken‘ all up and down the internet! So when it came to this easy tandoori chicken sheet pan dinner, I wanted to make sure it was as perfect as can be. And I think it’s finally made it there. Perfectly aromatic, tender chicken pieces with masala potato wedges. They taste like healthy masala fries and there’s no way anyone could be mad at that! And I have a feeling that you are gonna love this recipe!
Ingredients for sheet pan tandoori chicken
Bone-in chicken: for this recipe I like to use bone-in chicken breasts, chicken thighs, or chicken drumsticks. You can also use boneless chicken thighs (pictured) and they cook up in the same amount of time as well. Lemon Juice: You can also use lime juice if that’s what you have on hand, either works! Soy sauce: this adds a bit of umami to the recipe and provides the sodium. If you’re gluten free, make sure to use gluten free tamari instead. Red Pepper paste: This is mostly for added color and a bit of flavor, so you want something that isn’t overly spicy! I like to use red pepper paste from the middle eastern market, or sambal – whatever I happen to have on hand! Oil: we’ll use a couple tablespoons in the marinade. Seasonings: for the seasonings you’ll need kosher salt, kashmiri chili powder (or hot paprika), ground cumin, ground coriander, turmeric, black pepper, garam masala, and fenugreek leaves. You can’t replace the fenugreek leaves with the seeds, for this recipe, unfortunately. You will need the leaves specifically. These are very typically ingredients in most chicken tikka masala and tandoori recipes. Baking soda: Baking soda acts as a natural tenderizer in this recipe. It is my secret ingredient for take-out recipes as it gives the chicken a tender texture even if you marinate it for just a few minutes. Ginger Garlic Paste: I buy this stuff in a jar from the international aisle of my grocery store. You can also use the stuff that comes packed separately in a tube. You can also grate up a few cloves garlic and a knob of ginger to make the paste yourself. You’ll need 1 tablespoon total. Greek yogurt: a couple tablespoons helps tenderize the chicken. Potatoes: I like to use yellow potatoes for this recipe as they have a bit more flavor. Russet potatoes or even sweet potatoes would work too! Chopped Cilantro: adds color and flavors to the finished dish.
Making Sheet Pan Tandoori Chicken recipe
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Making roasted coriander and cumin powder. Though you can use ground coriander and ground cumin from the store, I like to buy the whole seeds, toast about 2 teaspoons of each in a dry skillet over medium heat until fragrant, then pop them in a spice grinder or a mortar and pestle until they’re crushed up. This is how my mom has always made her dishes, and this is how I make mine!
