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Hawaiian Chicken Sheet Pan Dinner Recipe

Hawaiian Chicken Sheet Pan Dinner Recipe
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4.5 from 92 reviews

This Quick & Easy Homemade Butter Chicken offers all the rich, creamy, and aromatic flavors of traditional Indian cuisine but comes together in under 30 minutes! Tender pieces of chicken simmer in a luxuriously spiced tomato butter sauce. Perfect for busy weeknights yet special enough for a comforting weekend dinner, this recipe uses pantry staples to deliver restaurant-quality results at home.

Ingredients

Units Scale

For the Chicken Marinade:

  • 500g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt

For the Sauce:

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust to taste)
  • 400g (14 oz) canned crushed tomatoes
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon sugar (optional, to balance acidity)
  • Salt, to taste

For Garnish:

  • 2 tablespoons fresh cilantro, chopped
  • Extra cream or butter, drizzled (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, chili powder, and salt. Mix well to coat. Marinate at least 10 minutes (up to 1 hour for deeper flavor).
  2. Cook the Chicken: Heat 1 tablespoon butter and the oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer. Sear for 3-4 minutes on each side until just cooked through. Remove chicken from pan and set aside.
  3. Prepare the Sauce Base: In the same pan, add the remaining 1 tablespoon butter. Sauté chopped onion until soft and golden, about 3-5 minutes. Add ginger-garlic paste and cook until fragrant.
  4. Spice and Tomato Addition: Stir in turmeric, cumin, garam masala, and chili powder. Cook for 1 minute, stirring constantly, then add the crushed tomatoes. Simmer for 5 minutes, letting the flavors meld.
  5. Finish the Sauce: Lower the heat, stir in cream and sugar (if using). Season with salt. Use a hand blender to puree the sauce if a smoother consistency is desired, or leave it chunky for rustic texture.
  6. Combine Chicken and Sauce: Return the cooked chicken (and any juices) to the pan. Simmer in the sauce for 5-10 minutes, stirring occasionally, until chicken is tender and coated in sauce.
  7. Garnish and Serve: Top with fresh cilantro and a drizzle of extra cream or butter if desired. Serve hot with steamed rice or naan.

Notes

  • For best results, marinate the chicken longer if time permits.
  • Switch to coconut cream for a dairy-free/vegan version.
  • Adjust chili powder to taste for more or less heat.
  • Leftovers keep well refrigerated up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/hawaiian-chicken-sheet-pan-dinner-recipe/