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Amazing Sheet Pan Chicken Tikka
5 from 12 votes

Amazing Sheet Pan Chicken Tikka

This sheet pan Chicken Tikka recipe combines marinated boneless chicken thighs with roasted potatoes and cauliflower, all cooked together for convenience and flavor. The chicken is rubbed with tikka paste, lending it a vibrant spiced flavor. Roasting the vegetables alongside the chicken yields tender, slightly caramelized pieces, making for a balanced meal. The dish is served with cooling Greek yogurt and optional coriander and toasted bread, offering contrast and freshness to the spiced chicken and veggies.

Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 472 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 8 chicken thigh skinless, boneless
  • 4 tablespoons tikka paste
  • 1.75 pounds potato peeled & cut into roughly 2cm cubes (you can peel them or leave the skins on
  • 1 cauliflower chopped into small pieces
  • oil for cooking
to serve
  • ¾ cup Greek yogurt this is an estimated amount
  • Coriander optional, fresh
  • bread optional (I like to use brioche buns!, toasted, with olive oil and salt

Instructions

    Cup of Yum
  1. Pre-heat the oven to 355F / 200C.
  2. Rub the chicken thighs all over with the tikka paste, then put into the fridge to marinate while you prepare the rest of the dish (or longer if you wish!)
  3. Empty the potatoes into a large roasting pan, drizzle with a little oil and roast for 20 minutes.
  4. Add the cauliflower to the pan and tuck the chicken in among the cauliflower and potatoes. Drizzle 2 or 3 more tablespoons of oil over the dish, then roast for another 45 minutes.
  5. Serve with the Greek yoghurt and toasted bread on the side and sprinkled with the coriander (if using).

Notes

  • Marinate the chicken thighs for longer than the minimum time to enhance the tikka flavor.
  • Potatoes should be cut into roughly 2cm cubes for even roasting alongside the cauliflower and chicken.
  • Serving with Greek yogurt and fresh coriander offers a cool balance to the spices.
  • Leftover chicken tikka can be used in brioche buns with yogurt for a tasty sandwich variation.
  • Caloric values do not include optional sides such as bread and yogurt.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 31g (10%) Protein 53g (106%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 216mg (72%) Sodium 727mg (30%) Potassium 1506mg (32%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 55IU (1%) Vitamin C 35.5mg (39%) Calcium 127mg (13%) Iron 8.4mg (47%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 31g 10%
Protein 53g 106%
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 216mg 72%
Sodium 727mg 30%
Potassium 1506mg 32%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 55IU 1%
Vitamin C 35.5mg 39%
Calcium 127mg 13%
Iron 8.4mg 47%

* Percent Daily Values are based on a 2,000 calorie diet.