Sheet Pan Chicken Tikka Masala with Roasted Cauliflower & Red Onion

[Sincerely-Food-Chef]

Ingredients

• 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, ground
• extra virgin olive oil
• paprika
• salt

Instructions

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).
   • ¼ cup 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 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. Enjoy!