Butter Chicken with Riced Cauliflower

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Butter

  Unsalted

  2 tbsp or 28g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ¼ medium or 28g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  ¾ tsp or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cauliflower

  Raw

  1 head medium or 588g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Cut the chicken into bite-sized chunks and coat with turmeric, ginger, salt, chili powder, and cinnamon. Set aside.
2. Heat a skillet over medium heat and add butter. Dice the onion and garlic, then add to the pan. Cook for 2-3 minutes until onions are translucent.
3. Increase heat to medium-high, add chicken, and cook until nearly done, about 3-5 minutes.
4. Add heavy whipping cream and tomato paste. Mix until smooth and orange in color. Reduce heat to medium-low, cover, and cook for 5-7 minutes.
5. Remove lid and stir. If a thicker sauce is desired, reduce further with the lid off.
6. Chop cauliflower into large pieces and pulse in a food processor until rice-like texture is achieved. Work in batches if necessary.
7. Serve butter chicken with riced cauliflower, garnished with fresh chopped cilantro.

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