If you’re looking for an authentic Tandoori Chicken, look away now! See, I don’t have a Tandoor oven at home (wouldn’t that be fun?), and I’m guessing you don’t either, so I took a few liberties in making this easy Sheet Pan Tandoori Chicken.
Sheet Pan Tandoori Chicken
I like to think I captured the essence of Tandoori Chicken in an easy, make-at-home version that’s not only gonna knock your socks off, but will get dinner on the table any old work night. The only catch? This is best if the chicken is marinated for at least an hour, but 24 is even better, so if possible, mix it up the day before.
About Sheet Pan Tandoori Chicken:
Before I started on this recipe, I’d only had this famous Indian dish at restaurants. And while we lack that deep toasty flavor of the real deal version, this is the next best thing!
Thanks to the yogurt marinade, this Tandoori Chicken comes out of your oven luscious and juicy, boldly seasoned and so gorgeously spiced you’re gonna wonder why you’ve never attempted it at home before.
Making Sheet Pan Tandoori Chicken:
I’ve given all the secrets to this recipe already! The longer the marinade (with reason), the better.
And do turn on the broiler at the end of cooking; that will at least give you more color and more flavor. Just don’t overcook the chicken. (By the way, I have also omitted the traditional food coloring.)
Sheet Pan Tandoori Chicken
Make Ahead:
- This recipe is ideal to double or triple and freeze. Lay the chicken out on a parchment or plastic-lined sheet tray. Once frozen, remove to a Ziploc.
- To cook, thaw overnight in the fridge and proceed with the recipe.
Variations:
Tweak the recipe by varying the spices. Try the spices from my Greek Yogurt Shish Kebab recipe or these spicier Yogurt Marinated Shish Kebabs. Halve the amount of spices and use 1/4 cup of yogurt, then follow the cooking instructions in this recipe.
Vegetables of choice can be added to the sheet pan if desired. Zucchini, sliced about 1/2″ thick, cherry tomatoes, halved, bell pepper in 1 1/2″ chunks, red onion in 3/4″ wedges, or any vegetable that will roast in about the same amount of time (15 to 20 minutes).
Sheet Pan Tandoori Chicken
Serve With:
Serve in pitas or flatbread, with Tzatziki and desired vegetables; red onion, cucumber, thinly sliced bell pepper, and tomatoes are all great choices, maybe a small salad on the side.
Or serve with rice and vegetables of choice. If you’re serving this way, you might want to make just a bit more than the one pound of chicken the recipe calls for.
Cucumber Yogurt Sauce (Cacik or Tzatziki)
Leftover Sheet Pan Tandoori Chicken:
Store in the refrigerator, tightly covered, for three to four days. For best results, reheat servings, lightly covered, in the microwave.
Freezing after cooking is not recommended; the chicken will likely be very dry upon reheating.
Other Sheet Pan Recipes You Might Like:
- Easy Sausage Sheet Tray Bake – this easy bake is a full meal, flavored with a spicy Cajun mix or a family-friendly Rotisserie chicken blend.
- Best Sheet Pan Fajitas – the marinade, first used on the chicken and later poured over the finished fajitas, drives the flavor home!
- Easy Sheet Pan Kofta – Now there’s no need to go out for your fave kebabs! They’re easily made at home.
Best Sheet Pan Chicken Fajitas
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Boneless Skinless Chicken Breast or Thighs:
There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
- Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
- Take it one step further and reduce today’s huge breasts into actual serving sizes. Large ones can be cut in half, and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
- Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, frozen is often more per pound than fresh on sale.
- See this post on Bagged Frozen Breasts and this post on Bone-In and Boneless.
Saving Money on Yogurt:
- Larger cartons will have best pricing. Better yogurts (plain, whole milk with live probiotics) can be found at a range of price points.
- Shop buyers’ clubs (fabulous deals) and discount stores; if available, ethnic markets will have better selection.
- For price and freshness, you cannot beat Making Your Own Yogurt.
- Plain is versatile; use it for eating, cooking, and baking. Pro tip: add fruit or jam flavor. Try plain as a sub for sour cream.
- Yogurt stays fresher stored upside down in the fridge and is good for weeks after the “Best Buy” date.
Saving Money on Lemons:
- Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Ginger:
- Ginger varies wildly in price, and best prices are at Asian markets. You never have to buy a whole “hand”; just break off a reasonable amount (don’t try to buy an inch!) if they’re huge.
- Keep in the freezer; it doesn’t freeze totally hard and can be grated straight from the freezer; it’s not necessary to peel.
Sheet Pan Tandoori Chicken
- Prep Time: 10 minutes + marinate time
- Cook Time: 15 minutes`
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken
- Cuisine: Indian
Ingredients
- 1 pound boneless skinless chicken thighs or breast in large bite-sized pieces
- 3 tablespoons Greek yogurt
- 1 tablespoon oil
- 2 teaspoons garam masala
- 1 teaspoon finely grated ginger
- 1 teaspoon finely grated garlic
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne (optional)
- cooking spray, optional
- 1 lemon quartered
If serving as a main dish rather than in a pita, you may wish to use more chicken.
Instructions
In a large bowl mix the yogurt, garam masala, ginger, garlic, and salt. If you’re looking for a little heat, add the optional cayenne. Add the chicken. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
When ready to cook, place one rack in the center of the oven, the other in the top position; preheat the oven to 425°F. Spray a large sheet tray liberally with cooking spray or line with parchment. Arrange chicken, after removing excess marinade mixture, on the sheet tray. Discard any leftover marinade mixture.
Place the sheet tray on the middle rack in oven and roast for a total of 15 to 20 minutes, turning chicken over once, until close 160 degrees F. Move the tray to the top rack and turn the broiler on until chicken is nicely browned and/or lightly charred in spots. Note: it’s best to sacrifice color than to cook too long and have dry chicken. Watch it carefully towards the end.
Remove chicken from sheet tray and serve with lemon wedges and desired accompaniments.
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