Chicken Tikka Masala-ish

Name: Chicken Tikka Masala-ish
Prep time: 8 h 20 min
Cook time: 20 min
Total time: 8 h 40 min
Cuisine: Indian, Asian
Ingredients: 1.5 pounds skinless, boneless chicken thighs; Kosher or coarse salt and ground black pepper, to taste; 1 cup plain yogurt; 2 tablespoons extra Virgin olive oil, plus more oiling for the baking sheet; 1 onion, minced; 1 can (35 ounces) crushed tomatoes in puree; 1/2 cup heavy (whipping) cream; 1/4 cup roughly chopped fresh cilantro leaves, for serving (optional); For the Paste:; 2 tablespoons fresh ginger, peeked and minced; 1 tablespoon minced garlic; 1v tablespoon ground coriander; 1 tablespoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cayenne pepper; 1/4 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 head of cauliflower, cut into florets

17 steps

Prep:8h 20minCook:20min

*Marinate OVER NIGHT!! Serve with Jasmine rice.

Updated at: Thu, 17 Aug 2023 13:53:58 GMT

Ingredients

4 servings

1.5 poundsskinless boneless chicken thighs

1 cupplain yogurt

2 tablespoonsextra Virgin olive oil

plus more oiling for the baking sheet

1onion

minced

1 x 35 ouncescrushed tomatoes in puree

can

½ cupheavy cream

¼ cupfresh cilantro leaves

roughly chopped, for serving, optional

For the Paste:

2 tablespoonsfresh ginger

peeked and minced

1 tablespoonminced garlic

1 tablespoonground coriander

1 tablespoonground cumin

½ teaspoonground cinnamon

½ teaspoonground cayenne pepper

¼ teaspoonturmeric

1 teaspoonsalt

½ teaspoonblack pepper

1 headcauliflower

cut into florets

Instructions

Step 1

Cut the chicken into 2-inch or so pieces (no need to make the pieces neat).

Step 2

Season them with salt and pepper.

Step 3

Combine the yogurt and 2 tablespoons of the spice paste in a large glass or nonreactive bowl and stir to combine well. Divide the mixture. Use half fot chicken and half for cauliflower.

Step 4

Add the chicken, toss to coat the pieces with the marinade, and cover the bowl with plastic wrap. Repeat for cauliflower.

Step 5

Marinate chicken in the refrigerator for at least 8 hours, or overnight. Marinate cauliflower for a couple of hours at room temperature.

Step 6

Cover the rest of the spice blend and refrigerate that, too.

Step 7

Preheat the broiler and lightly oil a rimmed baking sheet.

Step 8

Remove the chicken and cauliflower from the marinade and place the pieces in a single layer on the baking sheet.

Step 9

Roast cauliflower 15-18 minutes in a preheated 450° oven. Broil until lightly browned, about 5 minutes per side.

Step 10

Meanwhile, heat the oil in a large heavy pot over medium-high heat.

Step 11

Add the onion and sauté until tender and slightly golden, 4 minutes.

Step 12

Add the remaining spice paste (if you want a milder version, just add 1 tablespoon of the paste), and stir until you can really smell all the seasonings, about 1 minute.

Step 13

Add the tomatoes and bring to a simmer.

Step 14

Reduce the heat and simmer for 10 minutes more.

Step 15

Add the chicken along with the cream and bring back to a gentle simmer.

Step 16

Let simmer for 5 minutes to blend the flavors and finish cooking the chicken.

Step 17

Serve, passing the cilantro on the side, if using.