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Sheet Pan Tandoori-Style Chicken with Chickpeas
the Breville Test Kitchen

the Breville Test Kitchen

Sheet Pan Tandoori-Style Chicken with Chickpeas

This modern twist on a beloved Indian classic is quick, simple, and full of flavor—ready to serve in just 45 minutes. Want to take it up a notch? Marinate the chicken overnight for an extra boost of depth and richness.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

45 mins total time

20 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • tandoori paste icon
    ⅓ cup (3½ oz) tandoori paste
  • plain Greek-style yogurt icon
    ⅔ cup (5½ oz) plain Greek-style yogurt
  • kosher salt icon
    1 tsp kosher salt

    divided

  • boneless and skinless chicken thighs icon
    2.2 lb boneless and skinless chicken thighs

    fat trimmed

  • can chickpeas icon
    15½ oz can chickpeas

    drained and rinsed

  • vegetable oil icon
    1 tbsp vegetable oil
  • steamed basmati rice icon
    Steamed basmati rice

    to serve

  • Naan icon
    Naan

    to serve (optional)

For the raita

  • plain Greek-style yogurt icon
    ⅔ cup (5½ oz) plain Greek-style yogurt
  • clove garlic icon
    1 clove garlic

    minced

  • finely grated ginger icon
    ¼ tsp finely grated ginger
  • chopped cilantro  icon
    2 tbsp chopped cilantro
  • chopped mint  icon
    1 tbsp chopped mint
  • kosher salt icon
    ½ tsp kosher salt
  • fresh lime juice icon
    1 tbsp fresh lime juice
  • Persian cucumber icon
    ½ Persian cucumber

Instructions

  • 1Insert the wire rack into 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 425°F, for 15 minutes. Press Confirm for P2 and set the oven to Broil, High, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Place the tandoori paste, yogurt and ½ teaspoon salt in a large bowl and stir to combine. Add the chicken and turn to coat.
    Tip: Chicken can be marinated in the refrigerator overnight to enhance the flavor.
  • 3Place the chicken evenly spaced apart in the roasting pan. Reserve the bowl.
  • 4Place the chickpeas in the reserved bowl, add the oil and remaining ½ teaspoon salt and toss to coat. Add to the pan.
  • 5Once preheated, place the pan in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2.
  • 6To make the raita, place the yogurt, garlic, ginger, cilantro, mint salt and lime juice in a bowl and whisk to combine.
  • 7Finely grate the cucumber into a clean cloth in a bowl. Squeeze out and discard the excess liquid. Add to the raita and stir to combine. Set aside.
  • 8To test if the chicken is ready, insert a meat thermometer into the thickest part, it should read a minimum of 165°F. If not, broil a little longer.
    Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
  • 9Serve the chicken with the raita, steamed basmati rice and naan bread.
Main course
All
Gluten Free
indian

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