Cellar Dwellers

Sheet-Pan Tikka Masala

Name: Sheet-Pan Tikka Masala
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Sheet Pan
Ingredients: 1 medium red onion, very thinly sliced; 1/4 c. fresh lime juice; Kosher salt; 1 c. whole-milk yogurt; 1 tbsp. sweet paprika; 1 tsp. garam masala; 1 tsp. ground turmeric; 3 lb. bone-in, skin-on chicken thighs and/or drumsticks; 1 1/2 lb. baby yellow potatoes, halved, quartered if larger; 2 tbsp. vegetable oil; Freshly ground black pepper; 1 tbsp. vegetable oil; 1/2 small yellow onion, finely chopped; 1/2 serrano chile, seeded, finely chopped, plus more for serving; 1 (2") piece ginger, peeled, grated; 3 cloves garlic, grated; 2 tbsp. tomato paste; 1 (14-oz.) can crushed tomatoes or fire-roasted crushed tomatoes; 1/2 c. heavy cream; Chopped fresh cilantro, for serving

4 servings

servings

10 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1 medium red onion, very thinly sliced

1/4 c. fresh lime juice

Kosher salt

1 c. whole-milk yogurt

1 tbsp. sweet paprika

1 tsp. garam masala

1 tsp. ground turmeric

3 lb. bone-in, skin-on chicken thighs and/or drumsticks

1 1/2 lb. baby yellow potatoes, halved, quartered if larger

2 tbsp. vegetable oil

Freshly ground black pepper

1 tbsp. vegetable oil

1/2 small yellow onion, finely chopped

1/2 serrano chile, seeded, finely chopped, plus more for serving

1 (2") piece ginger, peeled, grated

3 cloves garlic, grated

2 tbsp. tomato paste

1 (14-oz.) can crushed tomatoes or fire-roasted crushed tomatoes

1/2 c. heavy cream

Chopped fresh cilantro, for serving

Directions

Pickled Onions

Chicken & Potatoes

Preheat oven to 425°. In a large bowl, combine yogurt, paprika, garam masala, turmeric, and 1 tablespoon salt. Add chicken and toss to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 2 hours.

Meanwhile, on a large baking sheet, toss potatoes with oil; season with salt and pepper. Roast 10 minutes.

Carefully nestle chicken onto baking sheet. Continue to roast, tossing potatoes halfway through, until chicken is golden brown and cooked through and potatoes are tender and crisp, 35 to 45 minutes.

Sauce & Assembly

In a medium saucepan over medium-high heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Add chile, ginger, and garlic and cook, stirring occasionally, until softened and fragrant, about 1 minute. Stir in tomato paste, garam masala, and turmeric and cook, stirring constantly, until fragrant, about 1 minute more.

Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat and stir in cream; season with salt and pepper.

Using an immersion blender, blend sauce until smooth (or transfer sauce to a standard blender and blend until smooth), about 1 minute. Keep sauce warm.

Spoon some sauce over chicken right out of the oven. Top with pickled onions, chiles, and cilantro. Serve with remaining sauce alongside.

Nutrition

Serving Size

Calories

1011

Total Fat

56 g

Saturated Fat

17 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

355 mg

Sodium

1891 mg

Total Carbohydrate

48 g

Dietary Fiber

10 g

Total Sugars

13 g

Protein

72 g