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

  • 1 medium head
    cauliflower
  • 2 lb
    chicken thighs, boneless skinless
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 ⅓ cups
    plain Greek yogurt
  • 1 medium
    red onion
  • 1 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.
    2 (1 inch) pieces ginger root
    4 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.
    ⅔ cup plain Greek yogurt
    1 tbsp tomato paste
    1 tsp cumin
    ½ tsp paprika
    ½ tsp cayenne pepper
    1 tsp salt
    2 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.
    1 medium head cauliflower
    1 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).
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ½ 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- 20minutes).
  • 7
    Meanwhile, combine olive oil, paprika, cumin, salt, and remaining yogurt and garlic in a medium small bowl.
    ⅔ cup plain Greek yogurt
    2 tsp extra virgin olive oil
    1 tsp paprika
    1 tsp cumin
    ½ 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.