Sheet Pan Achari Chicken Tikka

Ingredients

• 1 pound boneless, skinless chicken breasts
• ½ cup plain yogurt
• 1 teaspoon mustard seeds
• ½ teaspoon fenugreek seeds (methi)
• 2 tablespoons lemon juice
• ½ teaspoon each salt and pepper

Instructions

1. 1

   Set the oven to 450°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Pat the chicken dry with paper towels, then cut each breast crosswise into 1.5-inch chunks so all pieces are roughly the same size.

3. 3

   Heat a small skillet over medium heat, add the mustard seeds and fenugreek seeds, then stir constantly for 30 seconds until they smell strongly fragrant and begin to pop, so the spices release their flavor.

4. 4

   Pour the seeds and their oil into a bowl, then add the yogurt, lemon juice, 0.25 teaspoon salt, and 0.25 teaspoon pepper and stir until well combined.

5. 5

   Add the chicken chunks to the yogurt mixture and stir gently until every piece is coated, taking 30 seconds.

6. 6

   Spread the chicken in a single layer on a rimmed sheet pan, spacing each piece about 1 inch apart so heat circulates evenly.

7. 7

   Roast in the preheated oven for 14 to 16 minutes until the surface is lightly charred at the edges and the thickest piece registers 165°F on an instant-read thermometer, about 10 minutes.

8. 8

   Remove the sheet pan from the oven using oven mitts and let the chicken rest on the pan for 2 minutes before serving, so the juices stay inside the meat.

Tools you’ll need

• oven
• small skillet
• paper towels
• cutting board
• chef's knife
• bowl
• spoon
• rimmed sheet pan
• oven mitts
• instant-read thermometer

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