Shortcut Sheet Pan Chicken Tikka Masala with Basmati Rice

This shortcut sheet pan chicken tikka masala with basmati rice is an easy weeknight dinner made with a few Trader Joe’s staples. Curry-seasoned chicken roasts alongside frozen basmati rice, then gets tossed in a creamy, veggie-packed tikka masala sauce. Finish with fresh cilantro, a dollop of yogurt, and optional warm naan for a cozy dinner with minimal prep and cleanup.

A Trader Joe’s shortcut dinner

The chicken and rice cook together on one sheet pan at 425°F. Once they’re cooked, transfer the rice to bowls and toss the chicken with 2 pouches of Trader Joe’s Indian Fare Tikka Vegetables. A few more minutes in the oven brings the sauce together—no separate pot of rice or homemade simmer sauce needed.

Make it your own

Use 2 pouches of Trader Joe’s Indian Fare Tikka Vegetables for this recipe. To substitute, look for tikka masala simmer sauce—a creamy, tomato-based curry sauce—and use your favorite brand. Choose a mild version for less heat. The Trader Joe’s pouches already include vegetables; if using a plain simmer sauce, add vegetables if desired or keep it simple with chicken.

If your children are sensitive to heat, choose a mild tikka masala simmer sauce. Trader Joe’s Indian Fare lentil pouches are another easy shortcut alternative; check the package’s spice level because some varieties have a little heat.

My favorite sheet pan

I love using my Caraway sheet pan with rack for sheet pan dinners. The spacious pan makes prep and cleanup easy. You won’t need the rack for this recipe, but it’s handy for other meals.

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Shortcut Sheet Pan Chicken Tikka Masala with Basmati Rice

45 minutes mins

Serves 4 –6 servings

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Ingredients 

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For the Chicken

• ▢ 1 package boneless, skinless chicken thighs approximately 1–1½ lb
• ▢ 1 package chicken breast tenders approximately 1 lb
• ▢ 2 tablespoons avocado oil
• ▢ 1½ tablespoons mild or sweet curry powder
• ▢ 1 teaspoon kosher salt or to taste

For the Rice

• ▢ 3 bags Trader Joe’s frozen basmati rice 10 oz each
• ▢ 1 tablespoon avocado oil
• ▢ Pinch kosher salt
• ▢ 2–3 ice cubes optional

For the Sauce & Garnish

• ▢ 2 pouches Trader Joe’s Indian Fare Tikka Vegetables
• ▢ Fresh cilantro chopped
• ▢ Plain Greek yogurt for serving
• ▢ Thinly sliced scallions optional
• ▢ Warm naan optional

Equipment

• Large rimmed sheet pan Rack not needed for this recipe

Directions 

• Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan with avocado oil.
• Cut the chicken thighs and breast tenders into approximately 1½-inch cubes. Pat dry with paper towels. Toss with 2 tablespoons avocado oil, mild curry powder, and kosher salt until evenly coated.
• Arrange the chicken on one side of the sheet pan in a single layer. Pile the frozen basmati rice on the other side. Drizzle the rice with 1 tablespoon avocado oil and season lightly with salt. Nestle in 2–3 ice cubes if desired.
• Roast for approximately 20 minutes, until the chicken is lightly golden and reaches 165°F. Check that the center of the rice also reaches 165°F because it shares a pan with raw chicken. Continue cooking as needed until everything is heated through.
• Carefully transfer the rice to serving bowls or a platter. Leave the chicken on the sheet pan. Pour both pouches of Trader Joe’s Tikka Vegetables over the chicken and toss to coat on the hot pan.
• Spoon the saucy chicken over the rice. Finish with chopped cilantro and a generous dollop of plain Greek yogurt. Add thinly sliced scallions if desired and serve with optional warm naan.

SOME NOTES

Use 2 pouches of Trader Joe’s Indian Fare Tikka Vegetables. To substitute, choose your favorite brand of tikka masala simmer sauce—a creamy, tomato-based curry sauce. Choose mild for less heat. The Trader Joe’s pouches already include vegetables; with plain simmer sauce, add vegetables if desired or keep it simple with chicken.

For children sensitive to heat, choose mild tikka masala simmer sauce. Trader Joe’s Indian Fare lentil pouches are another shortcut alternative; check the package’s spice level.

Optional homemade curry seasoning: combine 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon turmeric. Add ¼ teaspoon cayenne for optional heat.

No need to thaw frozen rice. Ice cubes are completely optional. Seal foil over the rice and make sure the center heats through completely.

Avocado oil is a good choice for roasting at higher temperatures.

Cube and season chicken up to 24 hours ahead; store covered in the refrigerator.

Cook time is approximately 25–35 minutes; total time is 35–45 minutes. Serves 4–6.