Sheet-Pan Tikka Masala Recipe

Introduction

This Sheet-Pan Tikka Masala is a flavorful and convenient way to enjoy a classic Indian dish with minimal cleanup. Juicy chicken thighs and tender potatoes roast together, smothered in a rich, spiced tomato cream sauce. Quick to prepare and perfect for weeknight dinners.

Ingredients

• 1 medium red onion, very thinly sliced
• 1/4 cup fresh lime juice
• Kosher salt
• 1 cup whole-milk yogurt
• 1 Tbsp. sweet paprika
• 1 tsp. garam masala
• 1 tsp. ground turmeric
• 3 lb. bone-in, skin-on chicken thighs and/or drumsticks
• 1 1/2 lb. baby yellow potatoes, halved or quartered if larger
• 2 Tbsp. vegetable oil
• Freshly ground black pepper
• 1 Tbsp. vegetable oil (for sauce)
• 1/2 small yellow onion, finely chopped
• 1/2 serrano chile, seeded and finely chopped, plus more for serving
• 2″ piece ginger, peeled and grated
• 3 cloves garlic, grated
• 2 Tbsp. tomato paste
• 1 tsp. garam masala (for sauce)
• 1 tsp. ground turmeric (for sauce)
• 1 (14-oz.) can crushed tomatoes or fire-roasted crushed tomatoes
• 1/2 cup heavy cream
• Chopped fresh cilantro, for serving

Instructions

1. Pickle the onions: In a medium bowl, toss the thinly sliced red onion with the fresh lime juice and a few large pinches of kosher salt. Set aside and let sit until ready to use.
2. Marinate the chicken: Preheat the oven to 425°F. In a large bowl, mix yogurt, paprika, garam masala, turmeric, and 1 tablespoon kosher salt. Add the chicken pieces and toss to coat evenly. Let marinate at room temperature for at least 15 minutes or refrigerate up to 2 hours.
3. Prepare potatoes: On a large baking sheet, toss the baby potatoes with 2 tablespoons vegetable oil and season with salt and freshly ground black pepper. Roast in the preheated oven for 10 minutes.
4. Roast chicken and potatoes: Carefully arrange the marinated chicken on the baking sheet with the partially roasted potatoes. Continue roasting, tossing the potatoes halfway through, until the chicken is golden brown and cooked through and the potatoes are tender and crisp, about 35 to 45 minutes.
5. Make the sauce: Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the chopped serrano chile, grated ginger, and grated garlic; cook until fragrant, about 1 minute.
6. Add spices and tomatoes: Stir in tomato paste, garam masala, and turmeric, cooking and stirring constantly until fragrant, about 1 minute. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens, about 10 minutes.
7. Finish the sauce: Remove the pan from heat and stir in the heavy cream. Season with salt and freshly ground black pepper. Use an immersion blender to blend the sauce until smooth, or transfer to a standard blender and puree until smooth. Keep warm.
8. Serve: Spoon some of the warm sauce over the chicken and potatoes right out of the oven. Top with pickled onions, extra sliced chiles, and chopped fresh cilantro. Serve the remaining sauce on the side.

Tips & Variations

• Marinate the chicken overnight for even deeper flavor.
• Use boneless chicken thighs if you prefer quicker cooking and easier eating.
• Swap baby potatoes for sweet potatoes for a sweeter twist.
• Add a squeeze of fresh lime juice when serving to brighten the dish.
• For a dairy-free option, substitute coconut yogurt and coconut cream.

Storage

Store leftover chicken, potatoes, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken upon standing; stir in a splash of water or cream when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but they will cook faster. Reduce roasting time accordingly to avoid drying out the meat.

How spicy is this dish?

The heat level is moderate and can be adjusted by adding more or fewer serrano chiles. Removing the seeds reduces the spice, making it milder.

Sheet-Pan Tikka Masala Recipe

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★★★★★

4.8 from 619 reviews

This Sheet-Pan Tikka Masala recipe combines tender, marinated chicken thighs and crispy baby potatoes roasted together and topped with a rich, creamy masala sauce. It features vibrant pickled onions and aromatic spices, all cooked on a single baking sheet for an easy yet flavorful Indian-inspired meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian-Inspired

Ingredients

Scale 1x2x3x

Pickled Onions

• 1 medium red onion, very thinly sliced
• 1/4 cup fresh lime juice
• Kosher salt, to taste

Chicken & Potatoes

• 1 cup whole-milk yogurt
• 1 Tbsp sweet paprika
• 1 tsp garam masala
• 1 tsp ground turmeric
• Kosher salt, about 1 Tbsp plus more to taste
• 3 lb bone-in, skin-on chicken thighs and/or drumsticks
• 1 1/2 lb baby yellow potatoes, halved or quartered if large
• 2 Tbsp vegetable oil
• Freshly ground black pepper, to taste

Sauce & Assembly

• 1 Tbsp vegetable oil
• 1/2 small yellow onion, finely chopped
• 1/2 serrano chile, seeded and finely chopped, plus more for serving
• 1 (2″) piece fresh ginger, peeled and grated
• 3 cloves garlic, grated
• 2 Tbsp tomato paste
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 (14-oz) can crushed tomatoes or fire-roasted crushed tomatoes
• 1/2 cup heavy cream
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh cilantro, for serving

Instructions

1. Pickle the onions: In a medium bowl, toss the thinly sliced red onion with fresh lime juice and a few large pinches of kosher salt until well combined. Let sit at room temperature to pickle while you prepare the rest of the dish.
2. Marinate the chicken: Preheat the oven to 425°F (220°C). In a large bowl, mix whole-milk yogurt with sweet paprika, garam masala, ground turmeric, and 1 tablespoon kosher salt. Add the chicken thighs and/or drumsticks and toss them thoroughly in the marinade. Let the chicken marinate at room temperature for at least 15 minutes or cover and refrigerate for up to 2 hours for deeper flavor.
3. Prepare and start roasting potatoes: Meanwhile, toss the halved or quartered baby yellow potatoes with 2 tablespoons of vegetable oil on a large baking sheet. Season generously with kosher salt and freshly ground black pepper. Roast in the preheated oven for 10 minutes to begin cooking.
4. Roast chicken and potatoes together: Carefully nestle the marinated chicken pieces onto the baking sheet with the potatoes. Continue roasting for 35 to 45 minutes more, tossing the potatoes halfway through, until the chicken is golden brown, cooked through with internal temperature of at least 165°F, and potatoes are tender and crisp at the edges.
5. Make the masala sauce: While the chicken and potatoes roast, heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add finely chopped yellow onion and cook, stirring occasionally, until softened, about 7 minutes. Add the finely chopped half serrano chile, grated ginger, and grated garlic and cook for about 1 minute until fragrant and soft. Stir in tomato paste, garam masala, and ground turmeric, cooking and stirring constantly for about 1 minute more until aromatic.
6. Simmer the sauce: Add the canned crushed tomatoes and bring the sauce to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens about 10 minutes. Remove from heat and stir in 1/2 cup heavy cream. Season with kosher salt and freshly ground black pepper to taste, then keep warm.
7. Blend the sauce: Use an immersion blender directly in the saucepan to blend the sauce until smooth, about 1 minute. Alternatively, carefully transfer the sauce to a blender and blend until smooth. Return to low heat to keep warm if needed.
8. Assemble and serve: Spoon some of the warm masala sauce over the freshly roasted chicken and potatoes right on the baking sheet or serving platter. Top with the pickled onions, extra serrano chiles if desired, and chopped fresh cilantro. Serve with the remaining sauce on the side for dipping or extra flavor.

Notes

• Marinate chicken up to 2 hours in advance to deepen flavor but bring to room temperature before roasting for even cooking.
• Adjust the heat by adding more or fewer serrano chiles according to your tolerance.
• Using bone-in, skin-on chicken thighs enhances juiciness and flavor.
• The baby potatoes can be swapped for fingerlings or small Yukon golds.
• For a lighter sauce, substitute heavy cream with full-fat coconut milk to keep it dairy-free and add mild coconut flavor.
• This dish is best served immediately but leftover sauce can be refrigerated up to 3 days and reheated gently.

Keywords: Sheet-Pan Tikka Masala, Chicken Tikka Masala, One-Pan Dinner, Indian Chicken Recipe, Roasted Chicken and Potatoes, Easy Tikka Masala