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For this Tandoori Chicken, you need some key items: - 4 chicken thighs (bone-in, skin-on) - 1 cup plain yogurt - 2 tablespoons tandoori masala - 1 tablespoon fresh ginger, finely grated - 1 tablespoon garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - Salt and freshly cracked black pepper to taste The recipe calls for vibrant mixed vegetables: - 2 cups bell peppers - 1 cup red onion - 1 cup zucchini - 1 cup cherry tomatoes These spices bring the dish to life: - Tandoori masala for that signature flavor - Turmeric powder for color and warmth - Ground cumin and coriander for depth - Paprika for a dash of sweetness - Salt and black pepper for seasoning Using these fresh ingredients and spices is key. They work together to create a tasty meal. Tandoori chicken is known for its bold flavors. You can adjust the spice levels to your taste. Don't forget to garnish with fresh cilantro and lemon wedges for a bright finish! {{ingredient_image_2}} To start, I make the marinade. In a large bowl, mix 1 cup of plain yogurt with 2 tablespoons of tandoori masala. Next, add 1 tablespoon of grated ginger and 1 tablespoon of minced garlic. Then, pour in 1 tablespoon of fresh lemon juice. After that, sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of paprika. Finally, add salt and black pepper to taste. I whisk everything until it's smooth and well-combined. Now, I coat the chicken thighs in the marinade. I make sure they are well-covered on all sides. I cover the bowl and put it in the fridge. It’s best to marinate for at least 1 hour, but if I can, I leave it overnight for more flavor. While the chicken marinates, I prepare the vegetables. I preheat my oven to 425°F (220°C). On a large sheet pan, I spread out 2 cups of mixed vegetables, like bell peppers, red onion, zucchini, and cherry tomatoes. I drizzle the veggies with 2 tablespoons of olive oil. Then, I season them with salt and black pepper. I toss the vegetables gently, so they get a nice coat of oil and seasoning. Once everything is ready, I take the marinated chicken out of the fridge. I place the chicken thighs skin-side up on top of the veggies in the sheet pan. This helps it cook evenly. I then put the pan in my preheated oven and bake for 30-35 minutes. I check that the internal temperature of the chicken reaches 165°F (75°C) to know it’s fully cooked. For an extra crispy skin, I switch the oven to broil for 2-3 minutes at the end. I watch closely to make sure it doesn’t burn. Once done, I carefully take the sheet pan out of the oven. I let it rest for a few minutes and then garnish it with fresh cilantro and lemon wedges. This adds a nice touch and a zesty flavor. Marinating is key for great flavor. Start by mixing plain yogurt with spices. Use tandoori masala, ginger, garlic, lemon juice, turmeric, cumin, coriander, paprika, salt, and pepper. Whisk until smooth. Add chicken thighs and coat them well. Cover the bowl with plastic wrap. For best results, let the chicken marinate for at least one hour. If you can, marinate overnight. This allows the flavors to seep deep into the meat. To get that perfect crispy skin, you need high heat. Preheat your oven to 425°F (220°C) before baking. Place the marinated chicken on top of the veggies, skin-side up. Bake for 30 to 35 minutes. If you want it even crispier, turn on the broiler for 2 to 3 minutes at the end. Keep a close eye on it to avoid burning. This extra step makes the skin golden and delightful! Presentation matters! You can serve directly from the sheet pan for a casual vibe. Or, transfer everything to a big platter for a fancier look. The bright colors of the veggies and golden chicken make a stunning display. Add fresh cilantro leaves on top for a pop of color. Lemon wedges on the side give a zesty kick. This dish is not just tasty; it's also a feast for the eyes! Pro Tips Marinate Longer for Depth of Flavor: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate deeply into the meat, resulting in a more flavorful dish. Use Fresh Ingredients: Whenever possible, use fresh ginger, garlic, and cilantro. Fresh ingredients amplify the flavor and aroma of the dish, enhancing the overall experience. Vegetable Variety: Feel free to mix and match your vegetables based on what's in season or what you have on hand. Root vegetables like carrots or sweet potatoes can add a nice sweetness to the dish. Check for Doneness: Always use a meat thermometer to ensure your chicken is fully cooked. The internal temperature should reach 165°F (75°C) for safety and optimal juiciness. {{image_4}} You can switch the chicken for other proteins. Try using bone-in, skin-on chicken breasts for a leaner option. If you enjoy lamb, bone-in lamb chops work well too. For a seafood twist, use thick pieces of salmon. Each protein will bring its own flavor. Adjust the cooking time based on the protein you choose. If you're looking for a vegetarian option, tofu or paneer is a great choice. For tofu, select firm blocks and press them to remove excess water. Cut the tofu into cubes and marinate them just like chicken. Paneer, on the other hand, is soft and absorbs flavors nicely. Cut it into thick slices and marinate. Both options provide protein and pair well with the same spices. Feel free to play with spices in your marinade. If you like heat, add cayenne pepper or red chili powder. For a smoky flavor, include smoked paprika. You can also try garam masala for a rich, warm taste. Experimenting with spices can create a unique twist on the classic tandoori flavor. Remember, the goal is to enjoy your meal, so have fun with it! After enjoying your Tandoori Chicken, it’s important to store leftovers properly. First, let the chicken and vegetables cool down to room temperature. Then, transfer them to an airtight container. You can keep the leftovers in the fridge for up to three days. Make sure the container seals well to prevent moisture loss or odor absorption. When you're ready to eat your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them loosely with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. For an extra crispy touch, you can remove the foil for the last few minutes of heating. If you want to save your Tandoori Chicken for later, freezing is a great option. Portion the chicken and vegetables into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. You can freeze them for up to three months. When you're ready to enjoy, thaw overnight in the fridge and reheat as mentioned above. This way, you can savor those delicious flavors anytime! Tandoori chicken is a popular dish from India. It features chicken marinated in yogurt and spices. The marinade gives it a rich flavor and a bright color. Traditionally, it's cooked in a tandoor, which is a clay oven. However, you can make it at home using your oven. The result is tender chicken with a smoky, spicy taste. Yes, you can use boneless chicken thighs. They will cook faster and still soak up the flavors well. Just adjust the cooking time. Boneless thighs usually take about 25-30 minutes in the oven. They remain juicy and tender, making them a great choice for this dish. I recommend marinating the chicken for at least one hour. For the best flavor, try to marinate it overnight. This gives the spices time to penetrate the meat. The yogurt helps tenderize the chicken, making it even more delicious. Remember, longer marination really enhances the taste! Tandoori chicken is a flavorful dish that mixes spices and fresh ingredients. We explored key ingredients, marinating chicken, and tips for perfect crispiness. You can also try different proteins or a veggie version. Remember to store leftovers properly for future meals. With these steps and tips, you can enjoy a tasty meal that impresses everyone. Keep experimenting and find your favorite twist!

Tandoori Chicken Sheet Pan Delight

A flavorful and vibrant dish featuring marinated chicken thighs baked with mixed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on)
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • to taste salt and freshly cracked black pepper
  • 2 cups mixed vegetables (bell peppers, red onion, zucchini, and cherry tomatoes)
  • 2 tablespoons olive oil
  • for garnish fresh cilantro leaves and lemon wedges

Instructions
 

  • In a spacious mixing bowl, combine the plain yogurt, tandoori masala, grated ginger, minced garlic, lemon juice, turmeric powder, ground cumin, ground coriander, paprika, salt, and black pepper. Whisk thoroughly until the mixture is smooth and well-blended.
  • Add the chicken thighs to the marinade, ensuring they are generously coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For optimal flavor, marinate overnight.
  • Preheat your oven to 425°F (220°C). On a large sheet pan, arrange the mixed vegetables evenly. Drizzle with olive oil and season with a sprinkle of salt and freshly cracked black pepper. Toss the vegetables gently to ensure even coating with oil and seasoning.
  • After marination, remove the chicken thighs from the refrigerator. Place them skin-side up on top of the seasoned vegetables in the sheet pan, allowing for even cooking.
  • Place the prepared sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and the skin is golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (75°C).
  • For an extra layer of crispiness, switch the oven to broil for an additional 2-3 minutes at the end of the baking time. Keep a close watch to avoid burning.
  • Once cooked, carefully take the sheet pan out of the oven and allow it to rest for a few minutes. Garnish the chicken and vegetables with fresh cilantro leaves and serve with lemon wedges on the side for an added zesty flavor.

Notes

For optimal flavor, marinate the chicken overnight.
Keyword easy dinner, sheet pan, tandoori chicken