Butter Chicken
MAKES: serving
Ingredients
2 lbs chicken breast, cut into cubes
2 tsp sea salt, plus extra
3/4 tsp black pepper, plus extra
1/4 cup + 1/2 cup plain Greek yogurt, separated
5 cups cauliflower florets
1 Tbsp butter
1 Tbsp ground cumin
1 Tbsp garam masala
2 tsp ground coriander
2 tsp ground ginger
1/2 tsp turmeric
1 tsp ground cinnamon
1 Tbsp fenugreek
1/4 tsp cayenne pepper
1 cup diced onion
5 garlic cloves, minced
1/4 cup tomato paste
1 Tbsp sugar in the raw
1/2 cup water
1 Tbsp lemon juice
5 cups riced cauliflower
Directions
Preheat oven to 350° F. Season chicken with salt and pepper then toss with 1/4 cup plain yogurt. Let marinate for at least 30 minutes.
Transfer chicken to an oven-safe dish. Bake for 40 minutes or until chicken is no longer pink. If you'd like, roast the cauliflower florets while chicken bakes.
In a large skillet over medium-high heat, add butter and seasonings. Stir occasionally so it does not burn.
Add onions, cook until soft. Add garlic, stir. Add tomato paste, yogurt, sugar, and water. Stir.
When chicken is cooked, remove from oven and add to skillet. Reduce heat to low, mix well.
Add lemon juice. Adjust seasonings, if needed.
Divide into 5 servings. Serve each over 1 cup hot riced cauliflower and 1 cup cauliflower florets.