Baked Chicken Tikka with Roasted Veggies

 It’s been pretty chaotic around here, with family visits and guests and babysitting. I have had to rack my brain (and my Pinterest) for easy, quick, and tasty dishes to make at the spur of the moment.
A majority of the time, I’ve made dinner within half an hour while the baby is down for a nap. While I enjoy elaborate meals and menus, taking time to chop vegetables and coming up with spice blends…I also love the challenge of cooking quickly and efficiently. It’s like my own cooking competition against time (nowhere near Master Chef but hey, it’s fun).
Anyways, this chicken tikka bake is a genius meal and so very versatile. I roasted veggies separately, marinated boneless chicken in yogurt and spices, and threw it all together in a large baking dish.
We ate this with some naan (bread), boiled rice, and some mint yogurt. So simple and so filling.
You could use this same chicken for wraps, shred it for salads, layer it with rice and make a pilaf, throw it in some pasta…the list is endless, and this dish is a must have for cooking emergencies!
I highly recommend using chicken leg meat- boneless because it cooks a lot faster. I also recommend roasting veggies separately (I really used whatever I had on hand), because otherwise they will get too soggy if baked the entire time with chicken. I prefer to add the roasted veggies a little after the chicken is 75% done. I baked the chicken with the onions because it keeps the meat juicy and adds a nice flavor.
Baked Chicken Tikka

Baked Chicken Tikka


  • 1 lb boneless chicken (preferably leg meat)
  • ¼ cup full fat yogurt or plain Greek yogurt
  • 2 tbsp tandoori spice mix**
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tbsp ground coriander
  • 3 cloves garlic, minced or grated
  • 1 tbsp ginger paste (or 1 in. piece grated)
  • 1 small onion, large slices
  • Salt to taste
  • (Optional for separate roasting- veggies of your choice)


  1. Trim excess fat from the chicken meat. Cut the boneless chicken into large pieces, about 1-2 inches big.
  2. Mix all the above ingredients with the raw chicken in a plastic bowl. Cover bowl with plastic wrap, let it marinate for an hour or two in the fridge.
  3. Preheat oven to 375 F. While it’s heating up, roughly chop your veggies to roast them. I used 1 large zucchini, 2 carrots, and green beans. Season with a little salt and olive oil.
  4. Place the marinated chicken into a large baking dish. Cover dish with foil and place on lower oven rack for 25-30 minutes.
  5. Place veggies onto baking sheet and place in the oven on the top rack for 20 minutes. My veggies were almost done by this point (I didn’t want them soggy), so I took them out after 20 minutes.
  6. Mix the veggies into the tray of chicken (it should be almost done by now). Remove the foil and let it bake for about 10 more minutes, until most of the water evaporates. You could evaporate all the water, but I prefer it to have some moistness.
  7. Serve with boiled rice, naan/roti, or shred into a salad…don’t forget a yogurt dip to compliment it!


**I use a homemade tandoori spice mix, but you can also easily find it in an Indian store (or even some local grocery stores in their ethnic cooking aisle), like Shan or National brands.
This entry was posted in entree.


  1. Aisha Hanif says:

    This recipe sounds delicious, can't wait to try it out! Please share your tandoori spice mix and what is the difference between putting something on the bottom rack versus the top?

  2. Rubina Siddiq says:

    Thanks Aisha! Top rack and bottom rack just has to do with where the heat source is..putting veggies on top rack lets them roast well without becoming too soft, and the chicken on bottom rack is closer to heat to allow cooking from underneath (also preventing too many juices from being released).

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