Quick and Easy Chicken Tikka with Roasted Vegetables
Chicken Tikka: Bold Indian Flavor, Oven-Baked to Perfection
This chicken tikka recipe brings all the rich, aromatic spices of Indian cooking into a quick and easy weeknight meal. Marinated in yogurt and a warm spice mix, then oven-baked until juicy and golden, it’s the kind of dish that fills your kitchen with mouthwatering smells — and your plate with incredible flavor. No tandoor needed, just a hot oven and a little prep time.
How to Make Chicken Tikka
Start with a quick marinade of yogurt, lemon juice, and spices. Let the chicken soak up all that goodness — even 30 minutes makes a difference, but longer is even better. Then roast it in the oven, paired with cumin-spiced cauliflower and potatoes for an easy one-pan meal. While it bakes, whip up a quick pickled onion garnish to add a bright, tangy finish.
This dish is a go-to for family dinners, relaxed entertaining, or meal prep. Big flavor, minimal effort, and it all comes together in under an hour.
- , Meat
- , Mains
- , Indian, South Asian
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
4 ppl
Ingredients
MARINADE:
2 Chicken breasts or 4 thighs
Plain yogurt
2 cloves garlic
2 inch fresh ginger
1 Serrano pepper
1/4 tsp chili powder
1/4 tsp paprika
2 tsp salt
1/2 tsp sugar
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
SIDE:
15-20 small potatoes (*replace for Keto)
1/3-1/2 cauliflower
Olive oil
2 pinches of salt
1 Tbsp cumin seeds
GARNISH:
1 red onion
1 lemon
1/2-1 tsp salt
Chopped cilantro or parsley
Directions
1. Prepare the marinade: slice the garlic, ginger and serrano pepper to thin slices and mix with the yogurt and the rest of the spices in a large bowl. Cut the chicken breasts to 3 cuts each. For chicken thighs leave whole or cut in half, and mix with the marinade. keep in the fridge for 20 minutes and up to 48 hours!
2. Preheat your oven to 425º f (220º c). Cut the potatoes to even sizes, about 2 inch squares, and the cauliflower to 1/2 big florets. Mix with olive oil, salt and cumin seeds and spread in the oven baking sheet.
3. Make room on the baking sheet and place the marinated chicken between the veggies and bake for 40 min. Half way through open the oven, move the chicken and veggies around, and continue roasting until chicken is cooked through.
4. While your tikka is in the oven, prepare your garnish: slice red onion to thin rings. Add to a small bowl with 1 squeezed lemon and salt, mix and set aside. Chop your cilantro or parsley.
5. When the Chicken is ready and veggies are soft (remember- you don’t want them too soft!), add the pickled red onion and chopped herbs either on the baking sheet or to individual serving plates. Enjoy!
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