Sheet Pan Chicken Tikka Masala with Cauliflower & Chickpeas
A wonderfully flavorful, helpfully simple sheet pan chicken dinner that brings the gorgeous flavors of India to your weeknight dinner table. Adapted from Better Homes and Gardens.
- Yield: Serves 4
Ingredients
8 to 10 chicken drumsticks
1 cup tikka masala sauce (store-bought; in the Indian foods section)
1 head cauliflower, broken into florets
2 cups baby carrots or (just cut up a few big carrots into chunks)
1 cup chickpeas, rinsed and drained
2 tsp garam masala (found in the spice aisle)
½ red onion, sliced
Salt and pepper, to tasteÂ
1 cup plain Greek yogurt
Lemon or lime wedges, for serving
Chopped cilantro, for serving
Instructions
- Preheat the oven to 425 degrees F. Place the chicken and the tikka masala sauce into a large zip-top plastic bag. Massage a little to ensure that the chicken is thoroughly coated. Refrigerate for at least 30 minutes prior to cooking.Â
- When you’re ready to roast, place the rinsed chickpeas, carrots, and cauliflower florets onto a large sheet pan. Drizzle with a little olive oil and sprinkle with the garam masala and some salt and pepper (about 1 tsp. each). Toss to coat.Â
- Add the chicken to the pan, just nestling it in amongst the veggies. Add the lemon or lime wedges, too. Roast until the chicken is fully cooked; about 30 minutes. To achieve that nice, charred effect. Crank your broiler up and let the chicken broil for an extra couple of minutes. Keep an eye on it!Â
- Shower the pan with chopped cilantro, slices of fresh red onion, and dollops of yogurt. Enjoy.Â