(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken thighs or chicken breasts
Plain yogurt
Garlic
Ginger
Lemon juice
Olive oil
Paprika
Garam masala
Cumin
Turmeric
Chili powder
Salt
Black pepper
Red onion
Bell peppers
Cherry tomatoes
Fresh cilantro
Directions
Preheat the oven to 425°F (220°C).
In a large bowl, combine yogurt, minced garlic, grated ginger, lemon juice, olive oil, paprika, garam masala, cumin, turmeric, chili powder, salt, and black pepper.
Add the chicken and coat well in the marinade. Let it marinate for at least 30 minutes if possible.
Slice the onions and bell peppers into chunks.
Arrange the vegetables on a large baking tray and drizzle lightly with olive oil.
Place the marinated chicken on top of the vegetables.
Scatter cherry tomatoes around the tray.
Roast for 30–35 minutes, or until the chicken is cooked through and slightly charred around the edges.
For extra color, broil for the final 2–3 minutes if desired.
Garnish with fresh cilantro before serving.
Servings and timing
Servings: 4 to 6
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Variations
Add cauliflower or zucchini for extra vegetables.
Use boneless chicken thighs for extra juicy results.
Make it spicier by adding extra chili powder or fresh chilies.
Serve with basmati rice or warm naan bread.
Add a drizzle of yogurt sauce or mint chutney before serving.
Replace chicken with paneer or tofu for a vegetarian version.
Storage/Reheating
Store leftover Chicken Tikka Tray Bake in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 375°F (190°C) oven for 10–15 minutes or microwave individual portions until heated through.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is chicken tikka?
Chicken tikka is a popular dish made with marinated chicken seasoned with yogurt and aromatic spices.
Can I use chicken breasts instead of thighs?
Yes, both work well, though chicken thighs tend to stay juicier.
How long should I marinate the chicken?
At least 30 minutes is recommended, but overnight marination gives deeper flavor.
Can I make this dish less spicy?
Yes, simply reduce the chili powder to suit your taste.
What vegetables work best in this tray bake?
Bell peppers, onions, cauliflower, and zucchini roast beautifully alongside the chicken.
Can I cook this on the grill instead?
Yes, grilled chicken tikka develops an excellent smoky flavor.
What should I serve with Chicken Tikka Tray Bake?
Rice, naan bread, salad, or cucumber yogurt sauce are great options.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and chop the vegetables ahead of time.
Is this recipe freezer-friendly?
Yes, it freezes and reheats very well.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C).
Conclusion
Chicken Tikka Tray Bake is a simple yet flavor-packed meal that combines juicy spiced chicken with roasted vegetables in one convenient pan. Perfect for busy evenings or casual entertaining, this recipe delivers bold, comforting flavors with very little effort.
This Chicken Tikka Tray Bake recipe is an easy one-pan dinner made with juicy marinated chicken, aromatic Indian-inspired spices, and roasted vegetables. Packed with bold flavor and minimal cleanup, this oven-baked chicken tikka is perfect for busy weeknights, meal prep, or casual family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 20 minutes
Yield:4–6 servings
Category:Dinner
Method:Tray Bake / Roasted
Cuisine:Indian-Inspired
Ingredients
1½ pounds chicken thighs or chicken breasts
1 cup plain yogurt
3 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
1 red onion, sliced into chunks
2 bell peppers, chopped
1 cup cherry tomatoes
Fresh cilantro, chopped for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine yogurt, minced garlic, grated ginger, lemon juice, olive oil, paprika, garam masala, cumin, turmeric, chili powder, salt, and black pepper.
Add the chicken and coat well in the marinade. Let it marinate for at least 30 minutes if possible.
Slice the onions and bell peppers into chunks.
Arrange the vegetables on a large baking tray and drizzle lightly with olive oil.
Place the marinated chicken on top of the vegetables.
Scatter cherry tomatoes around the tray.
Roast for 30–35 minutes, or until the chicken is cooked through and slightly charred around the edges.
For extra color, broil for the final 2–3 minutes if desired.
Garnish with fresh cilantro before serving.
Notes
Boneless chicken thighs stay especially juicy and flavorful.Overnight marination creates deeper and richer flavor.Add cauliflower or zucchini for extra vegetables.Serve with basmati rice, naan bread, or cucumber yogurt sauce.Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
