🔥 Sheet-Pan Chatpatta Chicken (Yogurt + Lemon + Ginger-Garlic + Chili Magic)
⏱️ Time: 45 minutes total
🍽️ Serves: 4
👨🍳 Difficulty: Easy
🛒 Ingredients:
For the Marinade:
- 🐔 1.5 to 2 lbs chicken (bone-in thighs/drumsticks or boneless skinless thighs)
- 🥛 ¾ cup plain yogurt (Greek or regular, whole milk preferred)
- 🍋 2 tbsp lemon juice (freshly squeezed)
- 🧄 1 tbsp ginger-garlic paste (or 1½ tsp each, minced)
- 🌶️ 1–2 tsp red chili powder (adjust to taste – use Kashmiri chili for color and mild heat)
- 🧂 1½ tsp salt
- 🧂 ½ tsp black pepper
- 🌿 1 tsp garam masala
- 🧂 ½ tsp chaat masala (optional but highly recommended for tang)
- 🧈 2 tbsp oil or melted ghee
Optional Vegetables (for the sheet pan):
- 🧅 Onion wedges
- 🌶️ Bell peppers
- 🥔 Potato cubes or sweet potatoes
- 🍋 Lemon slices
🔪 Instructions:
1. Marinate the Chicken (10–15 mins or overnight):
- In a large bowl, mix all marinade ingredients.
- Add chicken and coat well. Let it sit for at least 15 minutes, or refrigerate overnight for deeper flavor.
2. Prep the Sheet Pan:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil or parchment paper. Lightly oil it.
- Spread marinated chicken pieces on the pan. Add sliced veggies and lemon wedges around if using.
3. Roast to Charred Goodness (25–30 mins):
- Roast in the middle rack for 25–30 minutes.
- Optional: In the last 3–5 minutes, broil on high to get extra charring on the chicken skin/surface.
4. Rest & Serve:
- Let it rest for 5 minutes before serving.
- Garnish with fresh cilantro, lemon juice, and an optional sprinkle of chaat masala for that final punch.
🍽️ Serving Ideas:
- With naan, paratha, or roti
- Over jeera rice or plain basmati rice
- Alongside a cooling cucumber raita
- With a crisp salad or pickled onions on the side
