Indian-Style Chicken Gangjung (Tikka-Sweet Heat) with Cauliflower Rice Cakes

Ingredients

• 450 g boneless skinless chicken thighs
• 1 medium head (~700 g) cauliflower
• 120 g plain full-fat Greek yogurt
• 1 medium onion
• 3 cloves garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp tomato paste
• 200 g canned crushed tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 tsp garam masala
• 1/4 tsp ground cinnamon
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 120 ml water
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro(optional)
• 1 egg(optional)
• 1 tbsp ground flaxseed(optional)
• 1/4 tsp baking powder(optional)

Instructions

1. 1

   Prep (25 minutes): Finely chop the onion. Mince the garlic and grate the ginger. Cut chicken into bite-size pieces. Grate or rice the cauliflower (use a food processor).

2. 2

   Cook (45 minutes), Step 1: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Sauté onion for 6–8 minutes until softened. Add garlic and ginger and cook 30–60 seconds.

3. 3

   Cook (45 minutes), Step 2: Stir in tomato paste and all spices (cumin, coriander, turmeric, smoked paprika, garam masala, cinnamon, chili powder), plus salt and black pepper. Cook 1 minute to bloom spices.

4. 4

   Cook (45 minutes), Step 3: Add crushed tomatoes, water, honey, and apple cider vinegar. Simmer 10 minutes, stirring occasionally, to thicken slightly.

5. 5

   Cook (45 minutes), Step 4: Add chicken and simmer 18–20 minutes, stirring occasionally, until chicken is cooked through and sauce coats the pieces.

6. 6

   Cook (45 minutes), Step 5: Turn heat to low. Stir in Greek yogurt and lime juice; cook 2–3 minutes (do not boil) until glossy and smooth. Taste and adjust salt.

7. 7

   Cook (45 minutes), Step 6 (cauliflower rice cakes): While the chicken simmers, microwave or steam cauliflower rice 4–6 minutes until tender. Squeeze out excess moisture in a clean towel. Mix with optional egg (or flaxseed + a splash of water), optional baking powder, and a pinch of salt. Form 6–8 small patties. Pan-sear in the remaining 1 tbsp olive oil over medium heat 3–4 minutes per side until browned.

8. 8

   Serve: Plate chicken gangjung with cauliflower rice cakes. Garnish with cilantro if using.