Tandoori Chicken One-Pan Dinner

Tandoori chicken is a classic at most Indian restaurants. We wanted a recipe that would provide the signature bright red color without food coloring — or a special tandoor oven. Marinate the chicken beforehand and then roast all the ingredients together on one pan. Serve with brown rice and your favorite chutneys. This recipe has been adapted from Raghavan Iyer’s book Indian Cooking Unfolded.

Indian Chicken

Makes four to six servings
Hands-on preparation time: 20 minutes
Total preparation time: 1 hour


  • 6 boneless, skinless chicken thighs, about 1 1/2 lbs.
  • 1/2 cup plain yogurt
  • 1 tbs. gingerroot, minced
  • 1 tbs. garlic, minced
  • 2 tsp. garam masala, divided
  • 3/4 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 tbs. ghee
  • 2 cups matchstick-cut carrots
  • 3 cups cauliflower florets
  • 1 cup yellow onion strips
  • 1 red bell peppers, cut into strips
  • 1 jalapeño pepper, sliced thin (optional)
  • 1/2 cup chopped fresh cilantro
  • Salt to taste

Cut the chicken thighs into bite-sized pieces. Mix the yogurt, ginger, garlic, 1 teaspoon of the garam masala, sea salt, paprika, and cayenne pepper together until smooth. Toss the chicken-thigh pieces in the yogurt to coat, and allow to marinate in refrigerator for at least an hour or up to six hours. Preheat the oven to 400 degrees F and spread a large sheet tray with ghee. Toss the carrots, cauliflower, onion, and peppers with the remaining 1 teaspoon of garam masala and a little salt. Arrange the chicken pieces on one end of the pan and the vegetables on the other. Roast for 30 to 40 minutes, or until cooked through and well browned, stirring after 15 minutes of roasting time to mix chicken and vegetables. When the chicken and vegetables are well roasted, remove from oven, sprinkle with chopped cilantro, and serve.

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