Chicken Tikka is boneless chicken pieces that are marinated in spices, skewered and grilled. This Sheet Pan Chicken Tikka with Vegetables is chicken tikka made in a sheet pan in the oven and makes for an easy and delicious weeknight dinner recipe that can be served with some naan and chutney on the side to make it a complete meal.
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The chicken tikka masala that you get at restaurants is this skewered and grilled chicken, Chicken Tikka, that is added to a spiced creamy tomato based sauce and simmered in it to absorb some of the flavors from the sauce as well.
Instead of making the tikka masala sauce, you can just make the grilled chicken and serve it as an appetizer or main course. Chicken tikka is a popular appetizer in Indian cuisine, that is served topped with raw onions and a side of cilantro mint chutney.
By now, if you follow the blog or me on Instagram, you probably know how obsessed I am with sheet pan meals. The day I discovered them, I have been finding various different ways to make sheet pan meals for the family. So far they have all been with chicken or sausages, like this Sheet Pan Chicken Fajitas and Sheet Pan Sausage and Vegetables. I am working on some vegetarian sheet pan meals, so I can make some for myself too.
This Sheet Pan Chicken Tikka is a quick and easy appetizer to make, and can be converted to a complete meal by serving some naan and chutney alongside it, pretty much like chicken fajitas.
When I make Chicken Tikka or Paneer Tikka, I love to add vegetables along with it for some texture and crunch and also, duh, veggies!
Why we love Sheet Pan Chicken Tikka and why you should try it?
- It is delicious, spicy and just simply amazing!
- It is made in a sheet pan in the oven. No skewering, no turning the skewers, no babysitting the chicken. Just pop in the oven and it is ready to go.
- It's a complete meal in itself. Just add some naan or rotis and some chutney and you are set.
- It is quick and easy for a weeknight meal and is a fail proof recipe.
- A crowd pleaser, kids and grown ups will love it and you can easily make large batches of it by prepping ahead the chicken in the marinade and propping it in the oven when you need it.
Ingredients for Sheet Pan Chicken Tikka and Vegetables
- Boneless and skinless chicken breasts or thighs
- Red Onions
- A mix of Green, Red, Orange and Yellow Bell Peppers (basically whatever you have at hand. At least two of these will be nice to have)
- Yogurt
- Spice mix - cumin, coriander, turmeric, cayenne or Kashmiri chile powder, garam masala, salt and pepper
- Lime
- Cilantro
Cooking Tips
- Marinate the chicken in the yogurt and spices for 2-4 hrs at least and preferably for like 6-8 hrs. You can do this in the morning and keep it in the refrigerator for making it for dinner time.
- Kashmiri chile powder gives it that color but not much heat, so you can up that and reduce the cayenne or completely get rid of the heat from the cayenne.
- Plain full fat yogurt is the best, but you can use low fat yogurt as well.
Serving suggestions
This Chicken Tikka can be served alongside naan, rotis or rice and some chutney (we love the Cilantro Green Chutney with it) or raita. If you have leftover dal or any other curry, you can serve it with that as well.
Leftover chicken tikka can be refrigerated and added to tikka masala sauce ( you can find the recipe in this Paneer Tikka Masala recipe) to make Chicken Tikka Masala.
📖 Recipe
Sheet Pan Chicken Tikka with Vegetables
Ingredients
- 2 lbs chicken breast boneless, skinless, cut into 1 inch cubes
- ½ green bell pepper cut into 1 inch chunks
- ½ orange bell pepper cut into 1 inch chunks
- ½ red onion cut into 1 inch chunks
- 4 tablespoon oil any neutral oil will do, like grapeseed or avocado oil
- cilantro minced, to garnish
- ½ lime optional
For the marinade
- ½ cup whole milk yogurt
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon red chilli powder / cayenne
- ½ teaspoon cumin powder
- ½ tsp coriander powder
- ½ teaspoon crushed ginger
- ½ teaspoon crushed garlic from about 2-3 cloves
- salt to taste
- fresh crushed black pepper
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Mix the ingredients for the marinade well and add it to the chicken and the veggies. Coat well, refrigerate for at least 2 hrs to let the marinade soak in.
- Preheat oven to 375F.
- Line a sheet pan ( a half or quarter sheet pan will do for this quantity) with parchment paper or silpat.
- Spread out the marinated chicken and vegetables over the sheet pan.
- Drizzle the oil over it and let it coat the chicken and veggies.
- Bake for 20-30 mins. Keep and eye on the chicken and bake till it reaches 165F.
- Take out of the oven, squeeze some lime over it and sprinkle the cilantro.
- Serve hot with some naan and cilantro mint green chutney.
Notes
- Marinate the chicken in the yogurt and spices for 2-4 hrs at least and preferably for like 6-8 hrs. You can do this in the morning and keep it in the refrigerator for making it for dinner time.
- Kashmiri chile powder gives it that color but not much heat, so you can up that and reduce the cayenne or completely get rid of the heat from the cayenne.
- Plain full fat yogurt is the best, but you can use low fat yogurt as well.
Erin Nelson says
May i ask how much chili powder to use, the recipe doesn't specify.
Manju says
I am so sorry, I somehow missed that when writing down the ingredients. I have updated it. I would add about 1/2 tsp of red chilli powder and may add more if you need more heat.