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Ranch Chicken Tikka & Potato Bake

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch, Main Course
Cuisine American, Indian
Servings 6 people

Ingredients
  

Chicken & Vegetables

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2 inch pieces
  • 1.5 lbs baby potatoes, halved
  • 2 whole bell peppers cut into 1 inch pieces
  • 1 whole red onion, cut into wedges

Ranch Tikka Marinade

  • 3/4 cup whole milk, greek yogurt
  • 2 tbsp garlic ranch seasoning
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika or for spice add 2 tsp red chili powder
  • 1 tbsp ginger garlic paste
  • 1/2 tsp crushed kasuri methi optional
  • 1/2 lemon juiced
  • 2 tsp salt
  • 1 tbsp olive oil

For Baking

  • 1/4 cup low sodium chicken broth

Creamy Mint Ranch Yogurt Sauce

  • 1/2 cup plain whole milk greek yogurt
  • 1 tbsp garlic ranch seasoning
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped fresh mint
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1-2 tbsp water in case you need to thin out the sauce

For serving

  • Naan
  • sliced cucumbers
  • pickled onions

Instructions
 

Parboil the Potatoes

  • Bring a large pot of salted water to a boil.
    Add the potatoes and cook for 8–10 minutes, until they're just beginning to become tender but still hold their shape.
    Drain well and let the steam escape for a minute or two.

Prepare the Marinade

  • In a large bowl, whisk together:
    Greek yogurt, Ranch seasoning, Tomato paste, Cumin, Coriander, Paprika, Ginger Garlic Paste, Kasuri methi, Lemon juice, Salt, Olive oil

Assemble the Casserole

  • Preheat the oven to 400°F (205°C).
    Toss the potatoes, bell peppers, and onion with about one-third of the marinade.
    Spread them evenly across the bottom of a 9x13-inch Staub ceramic casserole dish.
    Toss the chicken with the remaining marinade and arrange the pieces in a single layer over the vegetables.
    Pour the ¼ cup chicken broth around the edges of the casserole.
    Cover the dish tightly with foil.

Bake

  • Bake covered for 35–40 minutes.
    Remove the foil and gently stir the vegetables, leaving most of the chicken on top.
    Continue baking uncovered for 10–15 minutes, or until:
    For additional browning, broil for 1–2 minutes, watching carefully.
    Allow the casserole to rest for 10 minutes before serving.
    The chicken reaches 165–170°F. The potatoes are fork-tender. The vegetables are lightly caramelized.

Make the Sauce

  • While the casserole rests, whisk together all of the yogurt sauce ingredients until smooth. Add a splash of water if you'd like a thinner, drizzle-able consistency.

Serve

  • Serve family-style with warm naan.
    Spread the mint ranch yogurt sauce onto the naan, then fill with the ranch tikka chicken, roasted potatoes, peppers, and onions.
    Add sliced cucumbers and, if desired, a spoonful of mint chutney or pickled onions.
    Or you can also pair it with rice!

Notes

  • Chicken thighs are strongly recommended for the juiciest, most forgiving results.
  • Cutting the chicken into 2-inch pieces keeps it tender while allowing plenty of flavorful browned edges.
  • Parboiling the potatoes ensures they finish cooking at the same time as the chicken, especially in a ceramic baking dish.
  • If using a metal 9x13 baking pan instead of ceramic, begin checking for doneness about 5–10 minutes earlier.
Keyword crowd pleaser, indian potluck, toddler friendly