Chicken and Vegetable Tikka Masala

Name: Chicken and Vegetable Tikka Masala
Total time: 120 min
Ingredients: 4 boneless, skinless chicken thighs; 1 tsp curry powder; 2 tbsp Butter; 1 med onion, diced; 1 med head of cauliflower, broken into smaller florets; 1 med sweet potato, ½-inch diced; 2 med carrots, ½-inch diced; 4-8 cloves garlic, minced; 2 tbsp ground cumin; 2 tsp salt; 2 tsp ground ginger (Or 2 tbsp fresh grated ginger); 1 tsp cayenne pepper (You can bump this up to 2 tsp if you like it hotter); 1 tsp ground cinnamon; 1 tsp ground turmeric; 2 tbsp ground paprika; 2 14oz cans tomato sauce; 1 tbsp sugar; 2 cups half and half or heavy cream (I used half and half because that's what I had around the house.); 4 med Serrano peppers, diced for garnish (Forget the cilantro, go for something with a kick!); 2 cups Cooked white or brown rice

suburbanfeast.com

I've been making versions of this chicken and vegetable tikka masala for years. It's among the few recipes I've found that replicate Indian buffets or carts.

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Ingredients

4 boneless, skinless chicken thighs
1 tsp curry powder
2 tbsp Butter
1 med onion, diced
1 med head of cauliflower, broken into smaller florets
1 med sweet potato, ½-inch diced
2 med carrots, ½-inch diced
4-8 cloves garlic, minced
2 tbsp ground cumin
2 tsp salt
2 tsp ground ginger (Or 2 tbsp fresh grated ginger)
1 tsp cayenne pepper (You can bump this up to 2 tsp if you like it hotter)
1 tsp ground cinnamon
1 tsp ground turmeric
2 tbsp ground paprika
2 14oz cans tomato sauce
1 tbsp sugar
2 cups half and half or heavy cream (I used half and half because that's what I had around the house.)
4 med Serrano peppers, diced for garnish (Forget the cilantro, go for something with a kick!)
2 cups Cooked white or brown rice