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.
2lbschicken breastboneless, skinless, cut into 1 inch cubes
½green bell peppercut into 1 inch chunks
½orange bell peppercut into 1 inch chunks
½red onioncut into 1 inch chunks
4tablespoonoilany neutral oil will do, like grapeseed or avocado oil
cilantrominced, to garnish
½limeoptional
For the marinade
½cupwhole milk yogurt
½teaspoonturmeric powder
1teaspoongaram masala
½teaspoonred chilli powder / cayenne
½teaspooncumin powder
½tsp coriander powder
½teaspooncrushed ginger
½teaspooncrushed garlicfrom about 2-3 cloves
saltto taste
fresh crushed black pepper
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.