Sheet pan chicken tikka masala

By Rodney Bowers
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Ingredients

Marinated chicken:

  • 1 cup whole-milk plain yogurt
  • 1 tablespoon grated fresh ginger
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon grated garlic (about 2 garlic cloves)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 900 grams boneless, skinless chicken thighs

Masala powder:

  • 2 tablespoons ground coriander
  • 1-1/2 tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground mace
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg

Masala sauce:

  • 1/2 large onion, cut into 2.5 centimeter chunks (about 1 1/2 cups)
  • 3 garlic cloves, peeled and smashed
  • 2 tablespoons thinly sliced fresh ginger
  • 1 tablespoon tandoori masala powder
  • 1 teaspoon garam masala
  • 2 tablespoons ghee, melted or olive oil, divided
  • 455 grams plum tomatoes, halved lengthwise (about 6 medium)
  • 1/3 cup heavy cream
  • 1 tablespoon roasted almond butter
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1-1/2 teaspoons kosher salt
  • Fresh cilantro leaves, for garnish

Vegetables:

  • 3 tablespoons canola oil
  • 1 small head of cauliflower, broken up into smallish florets
  • 1 small can of chickpeas rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin seeds

Garnish:

  • Half a red onion sliced thin and salted and tossed with a little lemon juice.
  • Lemon wedges
  • Dollops of full day yogurt
  • 1/2 cup roughly chopped cilantro, or parsley or mint,

Directions

Marinated chicken:

  1. Stir together yogurt, ginger, cumin, garlic, coriander, salt, cardamom, turmeric, and pepper in a medium bowl. Add chicken thighs, and stir to coat. Cover and refrigerate at least four hours up to overnight (or as much as you can).

Masala sauce:

  1. Place an oven rack six inches from heat and preheat broiler to HIGH.
  2. Toss together onion, garlic, ginger, tandoori masala, garam masala, the melted ghee on a large rimmed baking sheet then Broil until browned.
  3. Add the tomato halves, and Broil until skin is blistered and separated from the flesh, about three minutes. Remove and discard skins.
  4. Stir onion and tomato mixture, and continue to broil, until tomatoes have released juices, about three minutes more. Transfer mixture from oven into a blender. Add cream, almond butter, lemon juice, and salt; blend until smooth, about 30 seconds. Keep warm.

Chicken and vegetables:

  1. Remove chicken from marinade, scraping off as much marinade as possible And set chicken aside.
  2. Toss the vegetables together and spread evenly on a lined sheet pan.
  3. Place chicken on top of the vegetables and broil until a thermometer inserted into the thickest portion registers 180°F, about 15 minutes.
  4. Remove from oven, and let stand five minutes. Chop chicken in halves .Stir chicken into masala sauce.
  5. Serve the chicken with the cauliflower and chickpeas and garnish .
  6. You can also serve with basmati rice or naan

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