Chicken Tikka Masala with Roasted Cauliflower & Red Onion

Name: Chicken Tikka Masala with Roasted Cauliflower & Red Onion
Cuisine: British
Ingredients: 1½ teaspoons smoked paprika; ½ teaspoon ground cumin; 1¼ cups (10 oz/315 g) plain whole-milk Greek yogurt; ¼ cup (60 ml) olive oil; 2 teaspoons olive oil; 1 clove garlic, minced; 6 skinless, boneless chicken thighs (about 2½ lb/1.25 kg total); 6 skinless, boneless chicken thighs (about 2½ lb/1.25 kg total); 1 large red onion, cut into ½-inch (12-mm) pieces; 1 head cauliflower, cut into small florets; ½ teaspoon each paprika and cayenne pepper; ½ teaspoon each paprika and cayenne pepper; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 tablespoon tomato paste; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 1½ teaspoons garam masala; 1 cup (8 oz/250 g) plain whole-milk Greek yogurt; Juice of ½ lemon; 1½-inch (4-cm) piece fresh ginger, peeled and grated

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Indian food is traditionally paired with a cooling yogurt sauce, which here gets a kick from smoked paprika and cumin. You can replace the boneless thighs with drumsticks or bone-in breasts, although the cooking time will increase.

Ingredients

1 cup (8 oz/250 g) plain whole-milk Greek yogurt
Juice of ½

Europe
United Kingdom
Main course
Gluten-free

Method

In a large nonaluminum bowl, whisk together the yogurt, lemon juice, ginger, garlic, tomato paste, garam masala, cumin, paprika, cayenne, and 1 teaspoon salt. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to 6 hours.