Indian Butter Chicken with Cauliflower Rice

Ingredients

• 600 g chicken thighs, boneless, skinless
• 500 g cauliflower, riced
• 200 ml coconut milk
• 2 tbsp ghee (clarified butter substitute)
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• 100 ml tomato puree
• ½ tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Pat chicken dry and cut into bite‑size pieces.

2. 2

   Heat ghee in a deep pan over medium‑high heat; brown chicken pieces until sealed, about 5 minutes.

3. 3

   Remove chicken and set aside.

4. 4

   In the same pan, add garlic, ginger, and sauté 1 minute.

5. 5

   Stir in garam masala, turmeric, cayenne, and tomato puree; cook 2 minutes.

6. 6

   Return chicken to the pan, pour coconut milk, and simmer 15 minutes until sauce thickens.

7. 7

   Meanwhile, pulse cauliflower florets in a food processor to rice‑size pieces.

8. 8

   Sauté cauliflower rice in a separate skillet with a little ghee for 5‑7 minutes until tender.

9. 9

   Serve butter chicken over cauliflower rice, garnished with cilantro.