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Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.

Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove chicken from the skillet and set aside.

While the chicken sears, roast the cauliflower in the preheated oven for 15-20 minutes, or until tender-crisp and slightly caramelized.

Reduce the heat in the skillet to medium. Add the butter and allow it to melt. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add the tikka masala curry paste, garam masala, ground cumin, ground turmeric, and optional cayenne pepper. Cook for another 1-2 minutes, stirring constantly, to toast the spices.

Pour in the crushed tomatoes, full-fat coconut milk, chicken broth, granulated sugar, and remaining 1/2 teaspoon of salt. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.

Add the seared chicken back into the sauce along with the roasted cauliflower. Stir gently to combine and ensure everything is coated. Simmer for an additional 5-7 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro. Serve hot with cooked basmati rice, warm naan bread, and a dollop of plain Greek yogurt or sour cream.


Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer.

Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove chicken from the skillet and set aside.

While the chicken sears, roast the cauliflower in the preheated oven for 15-20 minutes, or until tender-crisp and slightly caramelized.

Reduce the heat in the skillet to medium. Add the butter and allow it to melt. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add the tikka masala curry paste, garam masala, ground cumin, ground turmeric, and optional cayenne pepper. Cook for another 1-2 minutes, stirring constantly, to toast the spices.

Pour in the crushed tomatoes, full-fat coconut milk, chicken broth, granulated sugar, and remaining 1/2 teaspoon of salt. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.

Add the seared chicken back into the sauce along with the roasted cauliflower. Stir gently to combine and ensure everything is coated. Simmer for an additional 5-7 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro. Serve hot with cooked basmati rice, warm naan bread, and a dollop of plain Greek yogurt or sour cream.
