This achari chicken bake is an easy one-pan dish that delivers big flavor! Marinated chicken, onions, and pureed tomatoes roast together with veggies until tender. Serve with rice and fresh cilantro!
Do you remember the IKEA ad "the people are coming". Immediately everyone goes into a tizzy and gets going. Well here's a dish that fits neatly into a people are coming kinda day because it's
1.) Low effort
2.) Hands Off
3.) Pairs well with any rice dish including my beloved Chana Pulao
Now I do have a slight bias here, I love all things achari like the regular stovetop Achar Chicken, Achari Aloo, and the classic masala itself stuffed into green chilies and sauteed off. YUM.
Subs that do and don't make sense
- Oils - Usually when I make this scrumptious Achar Chicken because of the high heat involved I don't use Olive Oil (it burns), but here you can use any including avocado.
- Vegetables - Anything that cooks quickly works - green beans, broccoli, peas, etc. I suggest you steer clear of potatoes and cauliflower though since they take longer.
- White Meat - using boneless breast meat makes this dish nice and light, the marinade helps the chicken to not dry out. Chicken Thighs work too!
- Yogurt - I use plain full fat, but greek works!
A Note on Textures
Now I have made this a few times and as you can see you will get a runnier 'curry' at the bottom of the dish perfect for mopping up with some naan or spooning over rice. This is less so when you use greek yogurt because it is thicker in texture.
Made this? Rate it below!
Sheet Pan Achari Chicken with Veggies
Ingredients
- 1.25 lb boneless chicken breast cut into 1.5 inch cubes
- 2.5 tbsp Achar Masala (or make your own above)
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ cup yogurt
- 3 tbsp lemon juice (half a lemon)
- 1 onion, sliced
- ½ cup tomato puree (I used passata)
- 1.5 cup broccoli
- 5-6 green chilies (whole)
- oil for greasing the pan
Instructions
- Combine the first six ingredients in a bowl and set aside to marinate, two hours is good, I usually marinate overnight
- When ready to bake pull the chicken out of the fridge to bring to room temperature and preheat the oven to 350F
- Lightly grease an oven safe casserole dish then sprinkle on the onions, then tomato sauce (spread with a spoon), then scatter the chicken and broccoli over top and finally the green chilies
- Cover and bake for 20 minutes then pull it out, flip the chicken over, add a splash of water if it looks dry and put it back in the oven for another 10-15 minutes or until it breaks easily with a fork.
- Scatter over with fresh cilantro leaves and serve as is or with your carb of choice (brown or white - no judgments here!)
Notes
- In this recipe the onions when they bake are slightly softened but not the way they would be in a curry, the resulting masala is light and almost brothy. If chunks of onions bother you a fine dice works too.
- I first tried this recipe with chopped tomatoes and didn't love how they fared. If you are a cherry tomato fan you can certainty use those otherwise I prefer a pureed tomato
Radha says
This was superb, I made it with paneer !!
AIYSHA says
Hi Sarah, absolutely love your blog, I have tried many recipes and received compliments. If someone asks for the recipe I send them the link. I am trying this recipe today and just wondering if I can use another vegetable other than broccoli. Have you tried it with potatoes or peas and carrots?
Sarah Mir says
Also it makes me SO SO happy that you've been enjoying the recipes from my blog! thank YOU!
AIYSHA says
Hahaha, I think I totally skipped the vegetable part of the blog. Sorry. I will definitely skip potatoes and use broccoli this time.
Sarah Mir says
Hey! I get it - my instinct is also to put potatoes in everything - total aloo-holic here!
Naveed Taj says
Hello. Just wondering what are the nutrient values for a dish like this as a guide?
Sarah Mir says
Hi Naveed! I am so sorry I don't have that information included but I will try to figure that out soon