Chicken Tikka Masala

Ingredients

• 15 ounce canned tomatoes crushed canned
• 1 large head cauliflower cut into florets
• 0.3 teaspoon cayenne pepper 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons garam masala 
• 4 cloves garlic 
• 1 piece ginger peeled roughly chopped
• 4 servings kosher salt 
• 0.8 cup yogurt plain low-fat
• 2 tablespoons olive oil extra-virgin
• 1.8 pounds chicken thighs boneless skinless trimmed
• 2 tablespoons tomato paste 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler
• microwave

Directions

1. Pulse the ginger, garlic, garam masala and 1/4 teaspoon each cayenne and salt in a food processor to make a paste. Toss the cauliflower, 1 tablespoon of the spice paste, 1 tablespoon water and a pinch of salt in a microwave-safe bowl; set aside.
2. Add the tomato paste to the remaining spice paste; pulse, then transfer 1 tablespoon to a bowl.
3. Add 1/2 cup yogurt, a pinch of salt and the chicken; toss to coat.
4. Heat the olive oil in a skillet over medium-high heat.
5. Add the remaining tomato-spice mixture and cook, stirring, 3 minutes.
6. Add the tomatoes, 1 1/4 cups water and 1/2 teaspoon salt; bring to a simmer and cook until thickened, 15 to 20 minutes.
7. Meanwhile, preheat the broiler.
8. Put the chicken on a foil-lined baking sheet and broil until almost cooked through, 5 to 6 minutes per side. Microwave the cauliflower, 10 to 12 minutes. Toss with the cilantro.
9. Whisk the remaining 1/4 cup yogurt into the skillet.
10. Add the chicken; simmer until cooked through, 4 minutes.
11. Serve with the cauliflower.