Sheet Pan Tamarind Chicken with Bangalore Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in tamarind and aromatic spices from Bangalore, roasted on a sheet pan for an easy, flavorful meal. This indian-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Sheet Pan Tamarind Chicken with Bangalore Spices take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Tamarind Chicken with Bangalore Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Sheet Pan Tamarind Chicken with Bangalore Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Tamarind Chicken with Bangalore Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Tamarind Chicken with Bangalore Spices?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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