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Ingredients

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• For the chicken
• 1 3/4-inch piece of ginger, peeled and minced (see Note up top)
• 4 cloves of garlic, minced or pressed
• 1 fresh green chili (I used a jalapeno), seeded and minced
• 1/2 cup whole-milk yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 3/4 teaspoon granulated sugar
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
• For the vegetables
• 3 tablespoons olive oil
• 1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
• 1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin seeds