Sheet Pan Chicken Tikka Masala With Potatoes And Cauliflower

• 1 1/2 pounds chicken thighs
• 1/2 cup plain yogurt whole milk
• 2 tablespoons tomato paste
• 4 1/2 teaspoons Garam Masala divided
• 1 teaspoon cumin divided
• 1/2 teaspoon coriander
• 2 teaspoons salt divided
• black pepper to taste, divided
• 2 cloves garlic
• 1/2 inch fresh ginger knob, peeled
• 3 yukon gold potatoes 1 1/2 lb.
• 3 tablespoons canola oil divided
• 1 pound cauliflower florets
• 2 tablespoons fresh cilantro

1. Cut the chicken into large bite-sized pieces, roughly 2 inches long and 1 inch wide.
2. Place the yogurt, tomato paste, spices, salt, and black pepper to taste in a large bowl. Grate the garlic and ginger into the bowl. Whisk until the ingredients combine into a pink marinade.
3. Add the chicken to the marinade. Stir to thoroughly coat each piece. Cover the bowl with plastic wrap and transfer to the refrigerator. Allow the chicken to marinate for at least 1 hour, but no longer than 12 hours.
4. Preheat the oven to 400u0b0F.
5. Line an extra-large baking sheet with parchment paper.
6. Dice the potatoes into 1/2-inch pieces and place in a large mixing bowl. Drizzle with 2 Tbsp. of oil and season with 1/4 tsp. garam masala, 1/4 tsp. cumin, 1/2 tsp. salt, and black pepper to taste. Toss until thoroughly coated.
7. Arrange the potatoes on the baking sheet.
8. Roast the potatoes for 10 minutes on the middle rack of oven.
9. Chop the cauliflower into 3/4-inch florets. Place in a a large mixing bowl. Drizzle with 2 Tbsp. of oil and season with 1/4 tsp. garam masala, 1/4 tsp. cumin, 1/2 tsp. salt, and black pepper to taste. Toss until thoroughly coated.
10. Open the oven. Transfer the cauliflower to the baking sheet with the potatoes, and roast them for 5 minutes.
11. Open the oven. Use a rubber spatula to shift the potatoes and cauliflower to the perimeter of the baking sheet, creating space for the chicken.
12. Remove the chicken from the fridge. Using tongs or a large fork, transfer the chicken pieces to the center of the baking sheet. Roast the chicken, cauliflower, and potatoes for 15-20 minutes, until the chicken is cooked through (the chicken's internal temperature should read 165u0b0F), the cauliflower is tender, and the potatoes are browned and crispy.
13. Check to see that dish is done. Remove from oven or add time as needed.
14. Finely chop the cilantro.
15. Plate the chicken, cauliflower, and potatoes. Garnish with the freshly chopped cilantro, and serve.

chicken thighs, milk, tomato paste, garam masala, cumin, coriander, salt, black pepper, garlic, ginger knob, gold potatoes, canola oil, cauliflower, fresh cilantro

Taken from www.yummly.com/recipe/Sheet-Pan-Chicken-Tikka-Masala-with-Potatoes-and-Cauliflower-2483466 (may not work)