Ingredients

Amounts are for 4 household servings.

• Tikka marinade:
• 1/2 cup (about 120 g) plain whole-milk yogurt
• 1 tbsp fresh lemon juice
• 3 cloves garlic (about 9 g), grated
• 1 tbsp grated fresh ginger (about 6 g)
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp ground turmeric
• 3/4 tsp table salt (for the marinade; adjust to taste)
• Chicken and vegetables:
• 1 1/2 lb (about 680 g) boneless skinless chicken thighs or chicken tenderloins
• 1 lb (about 450 g) broccoli crowns, cut into florets
• 2 large bell peppers (about 300 g total), cut into 1-inch pieces
• 1 medium red onion (about 150 g), cut into wedges
• 2 tbsp olive oil (for the vegetables)
• 1/2 tsp table salt (for the vegetables; adjust to taste)
• 1/2 tsp garam masala (for the vegetables)
• Cucumber raita:
• 1 cup (about 245 g) plain whole-milk yogurt
• 1 medium cucumber (about 300 g), grated and squeezed dry
• 1 tbsp chopped fresh mint or cilantro
• 1/4 tsp ground cumin (for the raita)
• 1/4 tsp table salt (for the raita; adjust to taste)
• Finish:
• 1/4 cup chopped fresh cilantro (optional)
• 1 lemon (about 100 g), cut into wedges

Allergens: milk

Grab first: pre-cut broccoli florets, chicken tenderloins

Directions

Tap a step to mark where you are.

1. Marinate: In a bowl, stir the marinade yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric and the marinade salt. Add the chicken and turn to coat. Refrigerate at least 30 minutes or up to overnight.
2. Heat the oven to 450°F with a rack in the upper third.
3. Make the raita: In the second bowl, stir the raita yogurt, cucumber, mint, the raita cumin and the raita salt. Refrigerate until serving.
4. Season the vegetables: On the sheet pan, toss the broccoli, bell peppers and onion with the vegetable oil, the vegetable salt and the vegetable garam masala.
5. Roast: Push the vegetables to the edges and lay the chicken in the center, shaking off extra marinade. Use a second pan if crowded. Roast until the chicken reaches 165°F (175°F for thighs is even better) and the vegetables are browned at the edges, 20 to 25 minutes. For more char, broil 2 to 3 minutes at the end.
6. Serve: Scatter the cilantro over the top if using. Serve with the raita and lemon wedges.