This Tandoori Sheet Pan Chicken makes you look like a pro in the kitchen, it’s simple to put together and has some powerhouse spices. Indian spices were not part of my child hood but as I’ve moved through life, I’ve realized that these spices add so much flavour and life to any meal. The main spice in this dish is garam masala combined with the power house turmeric. Garam masala is so rich in flavour and in my eyes has taken a back seat to the tradition curry powder in Indian cooking, it really is a gem and should be celebrated. I used INDI spice garam masala, it is so fragrant and packs a punch of flavour that will keep you coming back for more.
Spices in general add so much flavour but they also add so many health benefits.Garam masala is full of antioxidants which can help rid your body of toxins, it can also boost metabolism and aid in digestion. Oh and it is known to help with bad breath! All good reasons to start cooking with garam masala!
I should let you know that I used vegan coconut yoghurt as my body can’t handle dairy! If you haven’t tried coconut yoghurt yet, it is so amazing and made all my tandoori wishes come true!
- 1/4 cup vegan yoghurt (you can also use regular dairy yoghurt)
- 2 tbsp fresh lime juice
- 1/4 cup red onion (finely chopped)
- 1 tbsp fresh garlic (minced)
- 1 tsp fresh ginger
- 2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- 1/2 tsp sea salt
- 1 3/4 lbs chicken thighs (skin on)
- 6-8 rainbow carrots (large)
- 1 small head of cauliflower ( chopped small florets)
- 1 tbsp olive oil or oil of choice
- 1 tsp garam masala
- 1 tsp salt
- fresh ground pepper
Combine yoghurt, garlic, ginger, lime juice, spices and red onion in a bowl and mix all together.
Add in Chicken thighs and make sure they are fully coated.
Refrigerate for 1-2 hrs, if you have the time! Do not refrigerate longer than this, it will make your chicken too tough.
Combine carrots and cauliflower, drizzle with oil and add in spices with salt & pepper.
Mix together and set aside.
Preheat oven to 375 F
Line a pan with parchment paper.
Spread out vegetables, make some room for the chicken thighs and add to the pan.
Bake for 35 mins at 375 F