Can I use boneless chicken thighs instead?

Absolutely! They'll cook faster (check at 20 minutes), and while you'll miss some of that bone-in richness, they're still delicious. Just don't use chicken breasts - they dry out too easily with this high-heat method.

How can I adjust the spice level?

The beauty of homemade tandoori chicken is you're the boss! For milder flavor, cut the tandoori masala to 1 tbsp. Spice lovers should add 1/2 tsp cayenne or a minced green chili to the marinade. My kids like it with extra yogurt on the side to cool their mouths!

Can I prep this ahead?

Oh yes - in fact, I recommend it! The marinated chicken keeps beautifully in the fridge for up to 24 hours (flavor gets even better). Just wait to add the veggies until right before roasting.

What if I can't find tandoori masala?

No sweat! Mix 1 tbsp garam masala + 1 tsp smoked paprika + 1/2 tsp coriander. It won't be identical, but still totally tasty. Some grocery stores keep tandoori masala in the international aisle.

Try this with cauliflower florets or chickpeas! Marinate them just like the chicken, then roast at 400°F until tender. The veggies soak up those amazing flavors beautifully - my vegetarian sister swears by this version.

Tandoori Chicken Sheet Pan You’ll Crave

Name: Tandoori Chicken Sheet Pan You’ll Crave
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 lbs chicken thighs, bone-in and skin-on; 1 cup plain yogurt; 2 tbsp lemon juice; 2 tbsp tandoori masala; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp salt; 1 tbsp vegetable oil; 1 red onion, sliced; 1 bell pepper, sliced

Description

Tandoori chicken is a popular Indian dish made with yogurt-marinated chicken cooked in a tandoor (clay oven). This sheet pan version brings the same bold flavors to your oven at home.

Ingredients

2 lbs chicken thighs, bone-in and skin-on
1 cup plain yogurt
2 tbsp lemon juice
2 tbsp tandoori masala
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
1 tbsp vegetable oil
1 red onion, sliced
1 bell pepper, sliced

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Instructions

Mix yogurt, lemon juice, tandoori masala, garlic, ginger, cumin, paprika, turmeric, and salt in a bowl.
Coat chicken thoroughly with marinade. Refrigerate for at least 2 hours or overnight.
Preheat oven to 425°F (220°C). Line a sheet pan with foil.
Arrange marinated chicken on the pan. Scatter onions and peppers around chicken.
Drizzle oil over vegetables. Roast for 25-30 minutes until chicken reaches 165°F (74°C).
Broil for 2-3 minutes to char edges. Rest for 5 minutes before serving.

Notes

Use Greek yogurt for thicker marinade
For extra heat, add 1/2 tsp cayenne pepper
Marinating overnight yields best flavor
Check chicken temperature with meat thermometer

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Indian