Traditional recipes

Sheet-Pan Garam Masala Chicken

Sheet-Pan Garam Masala Chicken

Sheet-pan dinners don't have to be boring! Marinating chicken in creamy, tangy spiced yogurt gets you a juicy and super-tender result, and since you're roasting your veggies on the same sheet pan as the meat, they're going to pick up all of those delicious chicken-y flavors. All-in-one dinners like this run the risk of being kind of one-note, which is why that spicy, acidic, herby finishing condiment is key—it lends contrast, and brings the whole thing together.



  1. Place a rack in upper third of oven; preheat to 425°. Finely grate 3" piece ginger into a medium bowl (don’t worry about peeling it). Transfer all but 1 tsp. grated ginger to a large resealable plastic bag, reserving ginger in bowl.

  2. Add 2 cups yogurt to bag with ginger. Cut 1 lemon in half crosswise and squeeze juice into yogurt mixture. Add ¼ tsp. cayenne and 2 Tbsp. plus 1 tsp. garam masala. Seal bag and shake to combine.

  3. Season 8 chicken pieces with 5 tsp. salt. Place in bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours.

  4. Meanwhile, prep your cauliflower. Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2" in size. You want the more or less evenly sized so they're cook evenly.

  5. Transfer cauliflower to a large foil-lined rimmed baking sheet. (That foil makes for easier cleanup later.) Drizzle 3 Tbsp. oil and 1½ tsp. salt over and toss to coat. Spread cauliflower evenly all the way to edges of pan, making sure that the pieces aren't too crowded, otherwise they'll steam instead of roasting—if you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.

  6. Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.

  7. Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes.

  8. Meanwhile prepare your condiment. Finely chop ½ onion, place it in a colander, and rinse it with cold water. (This removes some of the onion's sharpness.) Add onion to the bowl with the reserved ginger. Finely grate zest of remaining lemon into bowl. Cut lemon in half and squeeze 1 half into bowl; reserve remaining half for another use. Thinly slice 1 jalapeño into rings and add to bowl. Coarsely chop ½ bunch cilantro (stems and all, they're tender and delicious!) and add to bowl. Season with remaining 2 tsp. garam masala and ¾ tsp. Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary—you want the condiment to be plenty zippy.

  9. Arrange chicken and cauliflower on a platter. Top with lemon condiment and serve with remaining ½ cup yogurt alongside for drizzling.

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Sheet Pan Garam Masala Chicken

Reviews SectionI am wondering if my jalapeño was to big! The co dinner said it would be zippy but my gracious! I can handle heat but that was to much. Not sure what went wrong?? I had to adapt it a lot to make it edible.hilary.thompson216487Indiana 07/31/20Amazing! This is my second time making this and it turned out just as good as the first. The spice level is moderate but the yogurt balances everything else out. You don't need any rice or bread on the side, the cauliflower is enough. This has officially been added to our collection of go to recipes.datspiceOttawa, Canada06/04/20I only made the chicken and it came out great. I took the condiment and yogurt at the end and blended them into a chutney, adjusting the cilantro, chili, lemon juice, spices and yogurt to taste. I find the chutney to be a better topping than the chopping condiments.As others have said in their reviews, I ended up using two sheet pans to give the cauliflower enough room to brown. I had a fair amount of liquid on chicken pan as well, but it seemed to cook off. I also think letting the chicken broil would be helpful for getting the chicken crispy, but nevertheless the marinade/sauce is delicious and I'll definitely be using it again! I skipped the broiling (I was hungry) and think they were just fine like that, but if you're really wanting some crispness I'm sure it'd be worth the broil.AnonymousManhattan, Kansas03/18/20So you ever answer any of the questions. They seem appropriate.AnonymousDarlington, MD01/27/20I've made this recipe several times. I ended up using a separate sheet for the cauliflower and chicken. After removing the cauliflower I gave the chicken a broiling for 10 minutes. It came out per the recipe after that.So super flavorful. Yes the topping shines but I thought the chicken could have been great on its own. I used a full-sheet pan and yes there was a good amount of moisture in the pan as it cooked but it spread out cooked off. Honestly, was fine (not every roast veg needs to end up crispy) and the tops got some colorAnonymousHoboken, NJ10/10/19Like a few others have said, chicken didn't crisp up at all and lots of juices were at the bottom of the pan and needed to be poured out a couple times. The chicken tasted delicious but the cauliflower was more steamed than roasted. I ended up broiling chicken for about 7 or 8 minutes until top got crispy. I wouldn't recommend this recipe due to the steamed cauliflower and soggy chicken skin, but seems like others are having some luck with it. The condiment was amazing as a topping!This turned out so delicious. I only had boneless skinless thighs, but it still worked out great!The chicken was so juicy and good. It didn't taste indian, but it was slightly spicy, and very lemony and I love it!This was delicious. Yes, the condiment made it, so what? We only marinated the chicken for thirty minutes so it was just subtly flavored on it's own. The chicken browned up (crispy skin and all) nicely as did the caulifleur. We didn't have any pooling liquids like other reviewers and we found the califleur did end up being flavored by the residual marinade from the chicken during cooking. We made mango lassi's to go with it which cut the heat from the condiment (we didn't have jalepenos, only serranos so it packed quite a punch). I will be making it again for sure, only marinating for longer.AnonymousColumbia, MO07/01/19It smelled delicious while I was prepping the marinade, but man did this recipe fall short. Like many others, I had a lot of liquid in the pan from the chicken (thighs) that I used, and as a result the cauliflower steamed more than roasted (only had a bit of char on a few pieces of cauliflower). The chicken was incredibly bland (which my husband and I were really shocked by! So much spice and lovely aromatic ingredients..), the skin wasn't very crispy, and I even left mine in the oven an additional 10 mins to get it a bit crisper. Ended up removing the remaining leftover chicken from the bone, as I'm sure I can use the remaining chicken for a more flavorful meal this week. The one upside? The cilantro/lemon dressing is very good and gave the meal some flavor which was very much needed. Maybe skinless chicken would absorb the marinade better?heather eatsMontreal06/11/19Turned out soo good! Wasn’t as crispy as expected, but the flavor with the citrus blend was amazing.Kevin SviridyukSeattle04/16/19BA is killing the condiment game. Another great jalepeño, herb, and citrus blend. I had a lot of liquid like other reviewers, but I think it added great flavor to the cauliflower. The tops still get crispy, so you get the best of both worlds.OOOObsessed with this. So tasty and easy to make. Chicken came out crazy tender and flavorful.I loved this recipe as well but also had the problem with lots of liquid pooling. I made it a second time and tried to remove most of the marinade. Still lots of liquid pooling. Any tips?Mara FlynnNew York, NY12/15/18I loved this! I’m definitely going to make this again, but maybe cook the cauliflower and chicken separately. All the juices from the chicken made the cauliflower soggy. I’ll probably double the lemon condiment because it’s so yummy.AnonymousTucson, AZ12/12/18This was such a delicious recipe! I made it for myself and my boyfriend (who is a very picky eater, but loves anything with spice). We ended up using boneless, skinless chicken breasts because I already had them on hand, but the marinade still stuck to the chicken pretty well. I added yogurt to the top to cool off the heat (I used a serrano pepper instead of a jalapeno). The cauliflower was so simply seasoned, but the char on it made it irresistible. We both realized halfway through that we should have made more! Definitely keeping this recipe handy for future use.AnonymousIndianapolis12/06/18We only had skinless chicken thighs, so used those. Otherwise followed recipe to a T. I maybe left too much yogurt on the chicken, but the sheet pan was flooded with liquid after about 20 minutes. I had to drain twice. Soggy chicken and cauliflower as a result and took about an extra 15-20 minutes to bake. I also feel like yogurt isn't a great marinade? It seems like a big waste of yogurt to throw away and not really use (when you could just rub the spice on, or use a liquid conduit).AnonymousMinneapolis12/05/18Question: Garam masala ingredient lists the amount at 3 tablespoons but the actual recipe calls for 3 teaspoons. Is 3 tea the correct amount?AnonymousWayne, Pa11/30/18The whole thing is delicious, especially the spicy condiment. I couldn't get my chicken nearly as crisp and brown as BA (maybe too much marinade left on?) but loved it nonetheless.I loved this. And I’m pretty picky with my chicken because I find it is often dry. I made it as instructed, plus an additional sheet pan of baby potatoes to go with it. Just tossed them in some olive oil and the gram masala spice and cooked them for the last half of the cooking time. Great meal and easy to make.AnonymousToronto, Canada 11/29/18Super simple and delicious. I used chicken legs only. Crispy skin, juicy meat. Loved the cauliflower too. Also great as leftovers the next day. Honestly, I only marinated it for 15 mins and it was still good. Next time I will plan ahead!Simple. Layers of flavors. Skin was very crispy. I used Fage yogurt and marinated chicken for about 2hrs. Next time I will try an overnight marinate to see if there is any difference.My husband LOVED it!AnonymousHonolulu 11/28/18Wanted to love this but just was not a fan :( I typically love garam masala but it was too overpowering in this case.

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