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1
Mix 2 tablespoons of the sour cream, 1/2 teaspoon of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl.
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2
Add the chicken thighs and toss to evenly coat.
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3
Cover the bowl and marinate for 30 minutes at room temperature.
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4
Meanwhile, pulse the garlic, ginger, onions and 2 tablespoons water in a food processor until smooth.
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5
Heat the vegetable oil in a 6-quart Dutch oven or large pot over medium-high heat.
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6
Add the onion mixture, the remaining 2 1/2 teaspoons curry powder, the garam masala and the remaining 1 teaspoon paprika.
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7
Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes.
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8
Add the tomato puree, 1 cup water, the cauliflower and 2 teaspoons salt.
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9
Cover partially with a lid and simmer gently until the cauliflower is tender, 25 to 30 minutes.
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10
Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source.
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11
Line a baking sheet with foil.
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12
Arrange the chicken thighs in one layer.
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13
Broil 8 to 10 minutes, flipping halfway through.
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14
The chicken should be browned and just cooked through (if it chars too much, lower the rack).
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15
Cut into large chunks.
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16
Once the cauliflower is cooked, remove from the heat and stir in the chicken, the remaining 6 tablespoons of sour cream, the butter and cilantro.
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17
Divide the rice, tikka masala and lemon wedges evenly among six bowls.
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18
Garnish with cilantro.
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19
Photograph by Christopher Testani
