Chicken Tikka and vegetables

One of my favorite things to eat in a Indian restaurant is the chicken tikka. I'm a bit of a chicken snob. Only like the boobs. I always figured it was something I couldn't tackle because I don't have the kitchen for it. I covet those clay ovens I see at the local restaurant. I should put that on my Christmas list to Santa.

Dear Santa:

All I want for Christmas is a big giant clay oven.

Signed, 

always a good girl *wink*

After much research and torture trials on my family, I've found the perfect and oh-so easy way of doing this. (If you prefer the bbq method, just cube the chicken in a large form then put on skewers.)

2 boneless skinless chicken breast, sliced thin
1 cup plain yogurt
1 teaspoon garam masala
1/4 teaspoon cinnamon
1 teaspoon salt

1/4 cup quinoa
2/3 cup water

1 small head cauliflower
1 onion sliced
1 head garlic sliced
1/2 cup sundried tomatoes
1 tablespoon olive oil
1 tablespoon sesame seeds (optional)
salt to taste (optional)

Blend 1 teaspoon garam masala, cinnamon and teaspoon salt. Rub mixture on chicken pieces with your hands. Don't be afraid to give those chicken boobs a good massage. (get your mind out of the gutter! lol) Set for 10 mins. Carefully add yogurt over chicken, make sure all pieces get generously coated. Allow to set on counter for 20 mins (this is a good time to start prepping those veggies).

Add quinoa and water, when you reach a full boil, reduce to simmer heat. Simmer for approx 20 mins.

Turn oven on broil. Make sure you use the lowest rack, I remove the 2nd rack, so I have plenty of room. I use a cookie cooling rack on top of a cookie sheet to catch drippings. Making sure the chicken is coated generously with yogurt, lay all pieces on your rack. Put under the broiler in the oven. Usually takes about 10+ mins to start browning. Keep a close eye on the chicken to prevent burning. When nice and brown, turn pieces over and cook until brown to your preference.

While the chicken is broiling, turn the stove onto medium high heat, cook onions and garlic in olive oil. When onions are translucent, add sundried tomatoes, cook for 5 mins, add cauliflower. Simmer for 15 mins. Add sesame seeds and salt (both optional).