Sheet Pan Chicken Tikka Masala with Roasted Cauliflower & Red Onion.

  • ½ medium head
    cauliflower
  • 1 lb
    chicken thighs, boneless skinless
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ⅔ cup
    plain Greek yogurt
  • ½ medium
    red onion
  • ½ tbsp
    tomato paste
  •  
    black pepper
  •  
    cayenne pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Peel and mince or grate the ginger. Peel and mince or press the garlic. Set half of the garlic aside.
    1 (1 inch) piece ginger root
    2 cloves garlic
  • 3
    In a medium bowl, combine ginger, tomato paste, cumin, paprika, cayenne, and salt, with half of the garlic and yogurt. Add chicken and toss to coat.
    ⅓ cup plain Greek yogurt
    ½ tbsp tomato paste
    ½ tsp cumin
    ¼ tsp paprika
    ¼ tsp cayenne pepper
    ½ tsp salt
    1 lb chicken thighs, boneless skinless
  • 4
    Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces; transfer to a sheet pan. Peel and cut onion into ½-inch pieces; add to the sheet pan with the cauliflower.
    ½ medium head cauliflower
    ½ medium red onion
  • 5
    Toss cauliflower and onion on the pan with oil and season with salt and pepper. Arrange in a single layer and place in the oven. Roast until the cauliflower is fork-tender (about 18-20 minutes).
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Transfer the chicken to a sheet pan, spreading the pieces out in a single layer. Place the pan in the oven and roast until cooked through (18-20 minutes).
  • 7
    Meanwhile, combine olive oil, paprika, cumin, salt, and remaining yogurt and garlic in a medium small bowl.
    ⅓ cup plain Greek yogurt
    1 tsp extra virgin olive oil
    ½ tsp paprika
    ½ tsp cumin
    ¼ tsp salt
  • 8
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Once cooked, remove the cauliflower from the oven and toss with fresh parsley.
    ½ small bunch Italian (flat-leaf) parsley
  • 9
    To serve, arrange the chicken and vegetables on plates, and top chicken with a dollop of yogurt sauce.