This is in no way the most authentic tikka masala or Indian butter chicken out there. It’s a rendition of cozy Indian flavors that feel like Americanized takeout, in a good way. This can easily be made vegetarian by skipping the marinade and adding chickpeas, or sped up by grilling the chicken and cauliflower.
Makes 4 very generous servings
1.5 hours, plus marinating
PARTS
— 1.5 tbsp garam masala
— 2 tsp ground turmeric
— 3 tsp ground cumin
— 1 tsp cayenne (optional, for le heat)
— 2 lbs boneless skinless chicken thighs or breasts, cut into 1” pieces
— 1.5 cups whole milk yogurt
— 1 lime
— 6 cloves garlic, grated or finely minced
— 2” piece of ginger, grated or finely minced
— 1 head of cauliflower, cut into 1” pieces
— 1 large yellow onion, thinly sliced
— 3 tbsp tomato paste
— One 28oz can whole tomatoes
— .5 cup heavy cream
FOR SERVING; it’s up to you.
— If you can, GRILL! Grill the marinated chicken, grill the cauliflower. The charred flavors will only amp this baby up and cut down on time.
— For a vegetarian iteration, or if you just love beans, roast canned chickpeas alongside the cauliflower or throw them directly in the simmering sauce with everything else.
— You can’t go wrong serving this with warm naan or steamed basmati rice.
— To fancy things up, heat 2 tbsp Ghee or butter and .25 cup slivered almonds in a small saucepan over medium until light golden. Toss with basmati rice or drizzle over top.
— Garnish with a handful of cilantro or mint, roughly chopped.
CLUES
1. In a small bowl, combine garam masala, cumin, turmeric, and 2 tsp salt.
2. In a medium bowl, combine chicken, 1 cup yogurt, juice of .5 lime, half of garlic, half of ginger, and half of spice mix. Toss to combine, cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
3. Once your chicken has marinated, preheat the oven to 475°F. On one baking sheet, add cauliflower and toss with 2 tbsp olive oil, salt and pepper as desired. Bake until cauliflower is browned and tender, 20-25 minutes.
4. While cauliflower roasts, line a second rimmed baking sheet or roasting pan (it must have sides to collect juices) with foil. Using a slotted spoon or tongs, remove chicken from marinade, allowing excess to drip off; and add to prepared sheet in a single layer. Bake (alongside cauliflower) until chicken is cooked through and no longer pink, 12-14 minutes.
5. While cauliflower and chicken roast, heat 2 tbsp oil (or ghee) in a large pot over medium. When oil is shimmering, add onion. Cook, stirring, until lightly browned, 6-8 minutes. Add tomato paste, remaining spice mix, and remaining garlic and ginger and cook until fragrant and caramelized, about 2 minutes more.
6. Turn the heat off and add the tomatoes and their juices. Using a wooden spatula or potato masher, carefully break up the tomatoes so they’re chunky. Then, add 1 cup water and heavy cream. Bring to a boil, then reduce to a low simmer and cook until reduced slightly and flavors have melded, about 20 minutes.
7. Add chicken, cauliflower, remaining juice of .5 lime and remaining .5 cup yogurt to the pot with sauce. Continue to cook for 5 minutes to warm everything through.
8. Serve with desired garnishes and sides. Enjoy!
