Chicken Tikka Masala

• 1 2 -inch piece ginger, peeled and roughly chopped
• 4 cloves garlic
• 2 teaspoons garam masala
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1 large head cauliflower, cut into florets
• 2 tablespoons tomato paste
• 3/4 cup low-fat plain yogurt
• 8 skinless, boneless chicken thighs (1 3/4 to 2 pounds), trimmed
• 2 tablespoons extra-virgin olive oil
• 1 15 -ounce can no-salt-added crushed tomatoes
• 1/4 cup chopped fresh cilantro

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

ginger, garlic, garam masala, cayenne pepper, kosher salt, head cauliflower, tomato paste, lowfat plain yogurt, skinless, extravirgin olive oil, salt, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-tikka-masala-recipe.html (may not work)