Tikka Masala Chicken and Cauliflower
Tikka Masala Chicken and Cauliflower
Ingredients
For the Chicken and Cauliflower
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cauliflower, head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tikka Masala Sauce
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup tikka masala curry paste
- 1 can crushed tomatoes, 15 ounce
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Serving
- 1/4 cup fresh cilantro, chopped
- basmati rice, cooked, as needed
- naan bread, warmed, as needed
- plain Greek yogurt, or sour cream, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 8 min
- 3
While the chicken sears, roast the cauliflower in the preheated oven for 15-20 minutes, or until tender-crisp and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 15 min
- 7
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.
⏱️ 7 min
- 8
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tikka Masala Chicken and Cauliflower
Ingredients
For the Chicken and Cauliflower
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cauliflower, head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tikka Masala Sauce
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup tikka masala curry paste
- 1 can crushed tomatoes, 15 ounce
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Serving
- 1/4 cup fresh cilantro, chopped
- basmati rice, cooked, as needed
- naan bread, warmed, as needed
- plain Greek yogurt, or sour cream, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 8 min - 3
While the chicken sears, roast the cauliflower in the preheated oven for 15-20 minutes, or until tender-crisp and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 4
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.
⏱️ 7 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 15 min - 7
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.
⏱️ 7 min - 8
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.
⏱️ 3 min