Sheet Pan Tamarind Chicken with Bangalore Spices

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken marinated in tamarind and aromatic spices from Bangalore, roasted on a sheet pan for an easy, flavorful meal. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, bone-in, skin-on, tamarind paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in, skin-on
3 tbsp tamarind paste
4 garlic cloves, minced
1 tbsp ginger, grated
1 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp brown sugar
1 1/2 tsp salt
3 tbsp vegetable oil
2 tbsp fresh cilantro, chopped
for serving lime wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: In a large bowl, combine 3 tbsp tamarind paste, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1 tbsp brown sugar, 1 1/2 tsp salt, and 3 tbsp vegetable oil to form a smooth marinade.
Step 2: Add 6 chicken thighs (bone-in, skin-on) to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Preheat oven to 425°F (220°C). Arrange the marinated chicken thighs skin-side up on a rimmed sheet pan lined with parchment paper, spacing them evenly.
Step 4: Roast the chicken in the preheated oven for 35-40 minutes, until the skin is crisp and an internal temperature of 165°F (74°C) is reached.
Step 5: Remove from oven and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh cilantro over the chicken and serve with lime wedges for squeezing.