Best 2 Sheet Pan Tandoori Chicken Recipes

Tandoori chicken is a classic Indian dish that is traditionally cooked in a tandoor oven. This recipe offers a simplified version that uses a sheet pan to achieve the same smoky, charred flavor. The chicken is marinated in a mixture of yogurt, spices, and herbs, then roasted in the oven until tender and juicy. Serve with your favorite sides, such as naan, rice, or salad, for a complete meal.

In addition to the classic tandoori chicken recipe, this article also includes variations for chicken tikka, chicken malai tikka, and chicken reshmi kebab. Each recipe features a unique blend of spices and herbs, resulting in a flavorful and aromatic dish. Whether you're a fan of spicy food or prefer milder flavors, there's a recipe here to suit your taste.

All the recipes in this article are easy to follow and require minimal preparation time. They're perfect for busy weeknight dinners or casual gatherings with friends and family. So, fire up your oven and get ready to enjoy the deliciousness of tandoori chicken and its variations!

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN TANDOORI CHICKEN

Sheet-Pan Tandoori Chicken image

This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn't much to clean up when dinner is over! -Anwar Khan, Iriving, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup plain Greek yogurt
3 tablespoons tandoori masala seasoning
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 tablespoon olive oil
16 cherry tomatoes
Lemon slices
Optional: Minced fresh cilantro and naan flatbreads

Steps:

In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally., Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.

Nutrition Facts : Calories 589 calories, Fat 27g fat (9g saturated fat), Cholesterol 186mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 6g fiber), Protein 52g protein.

TANDOORI CHICKEN AND VEGETABLE SHEET-PAN SUPPER

Tandoori Chicken and Vegetable Sheet-Pan Supper image

The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.

Provided by Tracy Pollan

Categories HarperCollins Chicken Sheet-Pan Dinner Curry Ginger Yogurt Lime Juice Potato Mushroom Peanut Free Soy Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 21

Ingredients

5 tablespoons organic canola oil
4 cloves garlic, minced
2 tablespoons grated fresh ginger
1 tablespoon chili powder
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 cup plain whole-milk yogurt
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped
Kosher salt
Freshly ground black pepper
2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)
3/4 pound Yukon Gold potatoes, cut into 1-inch pieces
4 cups 1-inch cauliflower florets
4 cups 1-inch broccoli florets
8 small cremini mushrooms, stems trimmed
1/2 teaspoon fenugreek seeds or cumin seeds
1/2 cup red onion, halved lengthwise, then sliced into thin half-moons
Mango Chutney (homemade or your favorite store-bought chutney)

Steps:

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
Set a rack in the upper-third of the oven and preheat the oven to 425°F.
Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.

Tips:

Use a large sheet pan that can accommodate the chicken in a single layer. This will ensure that the chicken cooks evenly.
If you don't have tandoori masala, you can make your own by combining ground cumin, coriander, paprika, ginger, garlic, and salt.
Be sure to marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken absorb the flavors of the marinade.
When roasting the chicken, keep an eye on it and baste it with the marinade every 15-20 minutes. This will help prevent the chicken from drying out.
Serve the chicken with your favorite sides, such as rice, naan, or salad.

Conclusion:

Sheet pan tandoori chicken is an easy and delicious way to enjoy this classic Indian dish. The chicken is marinated in a flavorful blend of spices, then roasted until tender and juicy. Serve it with your favorite sides for a complete meal.