Chicken thighs in tikka masala sauce

Ingredients:

• 8 skinless, boneless, cleaned chicken thighs (800-900 g)
• 1 large head of cauliflower, cut into florets
• 1 can (425 g) of tomato pulp, canned without added salt
• 2 tbsp tomato paste
• 1 piece of ginger, peeled and roughly chopped (5cm long).
• 4 cloves of garlic
• 2 tsp of mixture Garam masala spices
• 1/4 tsp cayenne pepper
• Salt
• 3/4 cup low-fat natural yogurt
• 2 tbsp. l. olive oil
• 1/4 cup chopped fresh cilantro

Preparation:

1. In a food processor, pulse the ginger, garlic, garam masala, and 1/4 teaspoon each cayenne pepper and salt until smooth.
   
   Combine the cauliflower, a tablespoon of the resulting paste, a tablespoon of water, and a pinch of salt in a microwave-safe bowl. Add the tomato paste to the remaining spice paste, pulse, and then transfer a tablespoon to the bowl.
   
   Add 1/2 cup yogurt, a pinch of salt and chicken, stir.
2. Heat the olive oil in a skillet over medium-high heat. Add the remaining spice mixture and tomato paste and cook, stirring, for 3 minutes. Add the tomatoes, 1 1/4 cups water, and 1/2 teaspoon salt. Bring to a boil and simmer until thickened, 15-20 minutes.
3. Meanwhile, preheat the oven to 350 degrees F. Place the chicken on a foil-lined baking sheet and grill until almost cooked through, 5-6 minutes per side. Microwave the cauliflower for 10-12 minutes. Stir in the cilantro.
   
   Add 1/4 cup yogurt to the pan. Add the chicken and simmer until cooked through, 4 minutes. Serve with the cauliflower.