TikkaMasala

Cut cauliflower into bite-sized florets. Mix all marinade ingredients in a large bowl. Toss florets until fully coated. Cover and refrigerate overnight — the longer it sits, the better the crust. For chicken: cut thighs into bite-sized pieces. Same marinade, same process. Minimum 30 minutes, overnight is better.

Pull cauliflower from fridge. Preheat oven to 425°F / 220°C. Spread florets in a single layer on a baking sheet — don't crowd, use two sheets if needed. Roast 25–30 minutes, flipping halfway, until edges are charred and caramelized. Set aside while you build the sauce. Roasting drives out moisture and builds a protective crust. Pull when edges are charred but there's still a little bite inside — it finishes in the sauce. For chicken: sear in a hot skillet with a little oil, 3 minutes per side, until browned. Don't cook through — it finishes in the sauce. Set aside.

Heat oil in a large pan over medium. Add cumin seeds and let them crackle. Add diced onions. Fry until deep golden brown — 10–12 minutes. Don't rush this step. Add ginger-garlic paste, sauté 2 minutes until fragrant. Deep golden-brown onions are foundational. Pale onions = flat sauce. Take the full 12 minutes.

Add turmeric, Kashmiri chili, coriander, cumin, garam masala, and black pepper. Fry 1 minute, stirring. Add canned tomatoes and salt. Cook on medium-low for 30 minutes, stirring occasionally. Add a splash of water if it tightens too much. Sauce is ready when oil separates at the edges — that's the bhuna stage. The full 30-minute tomato cook concentrates flavor and kills the tinny taste from canned tomatoes. Don't shortcut it.

Add roasted cauliflower (or seared chicken) to the sauce. Toss to coat. Add ½ cup water, cover, cook on medium for 5 minutes. Add coconut milk, stir, cook uncovered 5 more minutes. Remove from heat. Stir in whipping cream. Finish with fresh cilantro and crushed kasuri methi. Taste and adjust salt. Cream goes in off the heat — it can break if it boils. Kasuri methi added at the end gives that restaurant-finish aromatic note.

Rinse basmati under cold water until it runs clear. Add to pot with water and a pinch of salt. Bring to a boil, cover, reduce to lowest heat, cook 15 minutes. Do not lift the lid. Remove from heat, rest 5 minutes, fluff with a fork.