Name: Sheet Pan Chicken Tikka Masala with Potatoes and Cauliflower
Cook time: 50 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Indian

OnlineCook Verified

April 29, 2025

23 Ingredients

EASY

If you're in a rut with chicken dinners, try this easy and flavorful Indian-inspired meal. While it may not be totally authentic, it is surely delicious! For more flavorful chicken, plan for up to 12 hours of marinating time. The recipe is a Yummly original created by Sara Mellas.

Sheet Pan Chicken Tikka Masala with Potatoes and Cauliflower

Sheet Pan Chicken Tikka Masala with Potatoes and Cauliflower cover

From the Cook

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Sheet Pan Chicken Tikka Masala with Potatoes and Cauliflower

OnlineCook Verified

Ingredients

Servings

WarningMilk and 2 other allergens identified

Instructions

Cut the chicken into large bite-sized pieces, roughly 2 inches long and 1 inch wide.

Place the yogurt, tomato paste, marinade spices, salt, and black pepper in a large bowl. Grate the garlic and ginger into the bowl. Whisk until the ingredients combine into a pink marinade.

Add the chicken to the marinade. Stir to thoroughly coat each piece. Cover the bowl with plastic wrap and transfer to the refrigerator. Allow the chicken to marinate for at least 1 hour, but no longer than 12 hours.

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper.

Dice the potatoes into 1/2-inch pieces and place in a large mixing bowl. Drizzle with canola oil and season with garam masala, cumin, salt, and black pepper. Toss until thoroughly coated.

Arrange the potatoes on the baking sheet.

Roast the potatoes on middle rack of oven for 10 minutes.

Chop the cauliflower into 3/4-inch florets and place in a a large mixing bowl. Drizzle with canola oil and season with garam masala, cumin, salt, and black pepper. Toss until thoroughly coated.

Open the oven. Transfer the cauliflower to the baking sheet with the potatoes, and roast for 5 minutes.

Open the oven. Use a rubber spatula to shift the potatoes and cauliflower to the perimeter of the baking sheet, creating space for the chicken.

Remove the chicken from the fridge. Using tongs or a large fork, transfer the chicken pieces to the center of the baking sheet. Roast the chicken, cauliflower, and potatoes until the chicken is cooked through, the cauliflower is tender, and the potatoes are browned and crispy, 15-20 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Finely chop the cilantro.

Plate the chicken, cauliflower, and potatoes. Garnish with the freshly chopped cilantro, and serve

Video Tutorial Bite Tutorial

Smart Nutrition

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Tips & Tricks (5)

Marinade Magic 🥘
For maximum flavor penetration, use full-fat yogurt in your marinade and let chicken thighs marinate for up to 12 hours in the refrigerator, allowing the enzymes to tenderize the meat.
Vegetable Sizing Technique 🔪
Cut cauliflower and potatoes into uniform, bite-sized pieces to ensure even roasting and consistent cooking times on the sheet pan.
Spice Layer Building 🌶️
Toast your dry spices like cumin and coriander in a dry pan for 30-60 seconds before adding to the marinade to unlock deeper, more complex flavor profiles.
Sheet Pan Positioning 🥘
Use a rimmed sheet pan and avoid overcrowding to allow vegetables and chicken to caramelize instead of steam, ensuring crispy edges and concentrated flavors.
Fresh Herb Finale 🌿
Chop fresh cilantro just before serving and sprinkle generously over the dish to add brightness and a fresh, herbal contrast to the rich, spiced chicken.