Chicken Tikka Masala

Chicken Tikka Masala (or Cauliflower Tikka Masala) with Chickpeas
Serves 4.

Ingredients:
For the spice rub:
2 1/2 teaspoons garam masala
1 1/2 teaspoons paprika (smoked is nice if you have it)
3/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper

For the marinade: 
2 cloves garlic 
1 (1-inch) piece ginger
1 cup whole-milk plain yogurt 
2 tablespoons lime juice (from about 1 lime)
1 1/2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces (breast can also be used), or 1 large cauliflower, sliced 3/4-inch thick, and then cut into florets

For the sauce:
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano D.O.P.)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 large cloves garlic, peeled and minced
1 (1-inch piece ginger), peeled and finely grated 
2 tablespoons tomato paste
1 (15-ounce) can chickpeas, strained and rinsed (or 1 1/2 cups frozen peas)
1 small bay leaf
3/4 cup water
2/3 cup heavy cream
Handful of cilantro, coarsely chopped
Cooked rice (optional)

Steps:
1. Make the spice rub: In a small bowl, whisk together all the spices until combined; set aside.

2. Prepare the marinade: Peel and grate the ginger and garlic over a large bowl. Whisk in the yogurt, lime juice, salt and 2 1/2 teaspoons of the spice mix. Add the chicken (or cauliflower) pieces, toss to combined, and let marinate for 30 minutes or overnight.

3. For cooking chicken, heat the oven to broil (see NOTE below). For cauliflower, heat the oven to 450°F. Line a large baking sheet with foil and rub lightly with oil. Pull the chicken or cauliflower pieces from the marinade, leaving the marinade behind, and set on the foil-lined baking sheet. Broil the chicken from about 5 inches below the flame until charred in spots, for about 15 minutes total. Using tongs, rotate positions on the baking sheet as needed to char more evenly or flip once the first side has charred in spots. (Bake the cauliflower until browned and easily pierced with a fork, 35 to 40 minutes, taste and season with salt as needed.)

4. Prepare the sauce: Place the tomatoes in a large bowl and smush them up with your hands; set aside. 

5. Heat the oil and butter in a large, heavy sauté pan or Dutch oven over medium heat. Add the onion and cook, stirring often with a wooden spoon, until soft and translucent, about 5 minutes. Lower the heat to medium-low, add the garlic, ginger and 3 1/2 teaspoons of the spice mixture, and stir constantly for about 30 seconds to toast the spices but not burn them. Add the tomato paste, and stirring constantly, let caramelize for about 30 seconds more. Add the tomatoes and their juices, the chickpeas, bay leaf, and 1 cup of cold water. Season with a big pinch of salt, and simmer for 5 minutes. Add the cream and broiled chicken thighs (if you’re using chicken breast add those later) and simmer for another 10 minutes. If using chicken breast, baked cauliflower, and/or peas, add them now, and let simmer for about 10 minutes more, until cooked through. Top with cilantro and serve with basmati rice, if you choose.

NOTE: The cauliflower and chicken can also be charred on a grill instead of in the broiler/oven. It’s best to skewer the pieces so they don’t fall through the grate. Or keep them in bigger pieces, and then cut them smaller once they are off the grill.