Tandoori chicken tray bake. A great weeknight dinner idea, this easy one pan meal features the delicious combo of chicken and classic Indian tandoori spices. Succulent chicken with a side of tandoori roasted vegetables and dreamy, creamy green mint chutney creates a hearty meal brimming with lip-smacking flavors.
Classic Indian tandoori is simple to make, even in your home kitchen. Even though you don’t own a tandoor, you can easily make it in your oven. If you love the classic version of tandoori spiced meat, let me introduce you to an easy way to make this in a sheet pan along with roasted vegetables.
Tandoori chicken tray bake. In other words, tandoori spiced chicken and vegetables baked on a sheet pan. Well, you can never wrong with succulent spiced chicken right out of the oven and the spiced veggies certainly make for the perfect combo. Clearly, this recipe puts easy cooking at the forefront without compromising on deliciousness.
Tandoori Chicken Tray Bake Recipe
Make tandoori paste - The recipe is simple and straightforward. It only uses spices you may already have in your pantry like cumin, coriander and garam masala. These spices are mixed with yogurt, lemon juice and dried fenugreek leaves. However, you can also grab a can of tandoori paste from the grocery store if you need a quick meal.
Marinate and bake - In this recipe, all the ingredients (chicken and vegetables) are marinated in the tray and baked in the tray making a one pan meal. While baking, the vegetables get extra flavor from the chicken making it absolutely delicious. And the mint chutney certainly takes it to the next level. You can also pair it with naan or rice.
More One Pot / Tray Bake Recipes:
- One Pot Indian Chicken and Rice
- One Pot Chicken Pulao
- Spiced Salmon Tray Bake |
- Indian Spiced Chicken Tray Bake
- Oven Baked Chicken And Rice
Tandoori Chicken Tray Bake - Easy And Healthy | Video
Ingredients
Tandoori paste:
Tray bake:
- 6 large chicken thighs preferably bone-in, skin -on)
- Vegetables cut into large cubes (see notes)
- 3 garlic cloves peeled
- 1 sprig of rosemary
- 2 tablespoons olive oil
Garnish:
- Coriander cilantro leaves
To serve:
- Mint chutney
- Naan or rice optional
Instructions
- Prepare tandoori paste following the recipe instructions. Set aside.
- Preheat oven to 200 C / 400 F.
- Place vegetables and chicken in a large baking pan.
- Add garlic and rosemary.
- Add tandoori paste. Coat chicken and vegetables with the tandoori paste.
- Arrange chicken over vegetables in a single layer.
- Drizzle with oil.
- Bake for about 40-45 minutes or until cooked through. The internal temperature should be 165 F or 74 C when measured with a food thermometer.
- Garnish with coriander (cilantro) leaves.
- Serve with mint chutney.
Video
Notes
- I used sweet potatoes, onions, carrots, red and green bell peppers (capsicum), cauliflower and cherry tomatoes. Zucchini and potatoes are also great in this tray bake.
Nutrition
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