Chicken Tikka Masala Sheet Pan Dinner

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 14-ounce can diced tomatoes
• ½ cup heavy cream

Steps

1. 1 In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, paprika, salt, and pepper. Add chicken; toss to coat and marinate for at least 15 minutes.
2. 2 Preheat oven to 400°F.
3. 3 Arrange marinated chicken, onion, and bell peppers on a sheet pan. Drizzle with olive oil.
4. 4 Roast for 20 minutes.
5. 5 Scatter minced garlic over the vegetables, then return pan to oven for another 10 minutes.
6. 6 Stir in tomato paste and diced tomatoes. Roast for an additional 5 minutes until chicken is cooked through.
7. 7 Remove from oven and stir in heavy cream. Serve immediately.

Equipment

• Sheet pan
• Baking sheet

Variations

• For a spicier version, add a teaspoon of chili powder to the marinade.
• Substitute chicken with paneer for a vegetarian option.

Substitutions

• If Greek yogurt isn't available, use sour cream.
• Use coconut milk instead of heavy cream for a dairy-free option.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For extra flavor, cook garlic in a pan for 1 minute before adding to the sheet pan.
• Add spinach or peas for a veggie boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed basmati rice and warm naan bread.
• Garnish with fresh cilantro and a squeeze of lime.

FAQ