Chicken Tikka Masala Roasted Cauliflower Bowl
Roasted yogurt-marinated chicken in a spiced tomato masala sauce with turmeric-roasted cauliflower over basmati rice.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 4 bowls
Tikka masala usually leans on cream; this sauce gets its body from crushed tomatoes simmered with onion, ginger and garam masala, finished with a few spoonfuls of Greek yogurt. The chicken is roasted after a short yogurt marinade, which gives it charred edges before it goes into the sauce.
Why this recipe works
Roasting the marinated chicken at high heat gives it the charred edges you get from a tandoor-style oven, and stirring the yogurt in off the heat adds creaminess without curdling.
Ingredient notes
Garam masala is a warm spice blend that varies by brand; some include chili and some do not. Full-fat yogurt is less likely to split than nonfat.
Common mistakes
- Adding yogurt to a boiling sauce, which makes it grainy.
- Crowding the sheet pan so the cauliflower steams.
What to serve with it
Warm naan or a spoonful of plain yogurt on top.
Meal prep
Curry sauces reheat very well; the flavor deepens after a day.
More bowls like this
Cooking tips
Cook the onion slowly until golden; it gives the sauce its sweetness and depth. Taste the sauce for salt before adding the chicken.
Swaps and variations
Use 1/3 cup heavy cream instead of the finishing yogurt for a richer sauce. Use chickpeas in place of chicken for a vegetarian version.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently until the chicken is 165°F (74°C), stirring in a splash of water if the sauce has thickened.
Recipe
Chicken Tikka Masala Roasted Cauliflower Bowl
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the cauliflower
- For the sauce
- For the rice
You’ll need: rimmed sheet pan; large deep skillet or Dutch oven; medium saucepan with lid; instant-read thermometer
Method
-
Mix 1/4 cup yogurt with 1 teaspoon garam masala and the salt, toss with the chicken and refrigerate 30 minutes to 8 hours.
-
Heat the oven to 450°F (230°C). Toss the cauliflower with the olive oil, turmeric and a pinch of salt and spread on one half of a lined sheet pan. Spread the chicken on the other half. Roast 18 to 22 minutes, until the cauliflower is browned and the chicken is charred at the edges and reaches 165°F (74°C).
-
Meanwhile, cook the rice: bring the basmati and water to a boil, cover and simmer on low 12 minutes, then rest covered 10 minutes.
-
Heat the neutral oil in a large skillet over medium heat. Cook the onion 8 minutes, until soft and golden. Add the garlic, ginger, cumin, paprika and remaining garam masala and stir 1 minute.
-
Add the crushed tomatoes and simmer 10 minutes, stirring often, until thick enough that a spoon leaves a trail.
-
Turn off the heat and let the sauce stop bubbling, then stir in the remaining 1/4 cup yogurt. Add the roasted chicken and fold to coat.
-
Divide the rice among 4 bowls, spoon over the chicken in sauce and add the cauliflower alongside.
Questions
Is tikka masala spicy?
This version is warm and mild. Add 1/2 teaspoon cayenne or a chopped green chile for heat.
Can I freeze it?
Freeze the chicken in sauce for up to 3 months; the cauliflower softens when frozen.
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