A home cook has shared a sheet-pan adaptation of chicken tikka that skips the traditional skewers and adds aloo gobi, cauliflower and potatoes, for a complete meal. The approach, described in a post on Smitten Kitchen, is presented as a weeknight shortcut that reduces cleanup and simplifies preparation. 
The recipe draws on Meera Sodha's family recipe from her cookbook Made In India, which the author describes as aimed at dispelling the myth that Indian food is intimidating or complicated. Sodha's tikka is typically served on skewers, but the author chose to roast the chicken on a sheet pan instead, pairing it with aloo gobi. The results, according to the post, were so good that half the vegetables were eaten before reaching the dinner table. 
Why Sheet-Pan Dinners Fit Weeknights
The author notes that sheet-pan dinners have become a favorite because they allow everything to be roasted at once, contrasting with restaurant chef-driven home cooking that often involves subrecipes and multiple components. The post cites Molly Gilbert's 2014 Sheet Pan Suppers cookbook as a key example of the single-tray category, and Melissa Clark's Roasted Chicken with Potatoes, Arugula and Garlic Yogurt as another standout. 
The chicken tikka recipe is positioned as a riff on Indian-spiced chicken that favors roasting over a saucy braise. The author acknowledges being "a heretic, or someone who at best inauthentically dabbles in Indian cooking," but the adaptation is presented as a practical way to get similar flavors without skewers. 
The post does not provide specific quantities, cooking times, or temperatures for the recipe. It also does not include a formal ingredient list or step-by-step instructions. The author's note that half the vegetables were eaten before dinner suggests the dish was well-received, but no further details on taste or texture are given.
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