Quick Butter Chicken with Cauliflower Rice

IMG_1604.jpg
Print Friendly and PDF

Recipe by Catherine Pla

Serves 4-6

Quick Butter Chicken with Cauliflower Rice

If you’d like, use coconut oil instead of ghee and coconut milk instead of heavy cream. Served with cauliflower rice, it makes a delicious keto dinner.

  • 2-3 boneless skinless chicken breasts, or thighs (about 1 1⁄2 lb), cut into 3⁄4” chunks

  • 1⁄2 c plain yogurt

  • 1 T lemon juice

  • 1 T ground turmeric

  • 3 T grated fresh ginger, divided

  • 3 T grated or minced garlic, divided

  • 1 t chili powder

  • 2 T garam masala, divided

  • 5 T ghee (or butter), divided

  • 1 yellow onion, diced

  • 1 t ground cumin

  • 1⁄4 t cayenne

  • 1 stick cinnamon

  • 1 t kosher salt

  • 1 (14-oz) can crushed tomatoes

  • 1 c heavy cream or full fat coconut milk

  • 12 oz riced cauliflower, fresh or frozen

  • 4 scallions, sliced for garnish, divided

  • 1⁄4 c chopped cilantro, for garnish, divided

Make the cauliflower rice by heating 1 tablespoon of ghee or butter in a medium skillet. Add the riced cauliflower and a 1⁄2 teaspoon of salt. Simmer until cauliflower is tender, about 5 minutes and add 2 tablespoons of the sliced scallions and 2 tablespoons chopped cilantro. Taste for salt and add some black pepper and maybe a bit more ghee or butter. Keep warm.

Whisk together yogurt, lemon juice, 11⁄2 tablespoons grated ginger, 11⁄2 tablespoons grated garlic, chili powder, and 1 tablespoon garam masala in a medium bowl. Add chicken chunks and turn to coat. Let marinate at room temperature while you prepare the sauce (alternatively, refrigerate overnight).

Heat remaining 4 tablespoons of ghee in a large skillet over medium-high heat. Add the onions and cook for 5 minutes until they've begun to soften. Add the remaining ginger and garlic and cook over a lower heat until onions are lightly browned. Stir in remaining 1 tablespoon garam masala, cumin, cayenne, cinnamon stick, and salt.

Add the tomatoes and the chicken with any marinade. Bring to a boil, stirring, then lower the heat and cook for about 15 minutes until chicken chunks are cooked through. Add the cream and heat through. Remove the cinnamon stick, and taste for salt. Sprinkle with scallions and cilantro and serve with the cauliflower rice.

MainCharlotte Pla