Butter Chicken with Cauliflower Rice

Name: Butter Chicken with Cauliflower Rice
Total time: 27 min
Yield: 4 servings
Ingredients: 600g skinless boneless chicken thigh fillets, cut into bite-sized pieces; 60g full-fat Greek yogurt; 15ml lemon juice (1 tbsp); 8g garlic, finely grated or crushed (2 cloves); 10g fresh ginger, finely grated; 5g garam masala (2 tsp); 2g ground turmeric (1 tsp); 2g ground cumin (1 tsp); 2g chilli powder (1 tsp); 4g sea salt (3/4 tsp); 30g butter; 80g onion, finely diced; 500g tomato passata; 150ml double cream (10 tbsp); 5g garam masala (2 tsp); 1 pinch sea salt, if needed To serve; 600g cauliflower rice

Marinated chicken simmered low in a rich tomato-butter sauce, spooned generously over cauliflower rice. Hits the same notes as the curry-house version. Reheats well the next day.

Serves: 4
Total: 27min

Programs: Keto

Per serving

Calories: 485kcal
Protein: 37.8g
Carbs: 25g
Fat: 27.3g
Fibre: 7.1g

Ingredients

MetricUS

For 4 servings · MetricUS

600gskinless boneless chicken thigh fillets, cut into bite-sized pieces
60gfull-fat Greek yogurt
15mllemon juice1 tbsp
8ggarlic, finely grated or crushed2 cloves
10gfresh ginger, finely grated
5ggaram masala2 tsp
2gground turmeric1 tsp
2gground cumin1 tsp
2gchilli powder1 tsp
4gsea salt3/4 tsp
30gbutter
80gonion, finely diced
500gtomato passata
150mldouble cream10 tbsp
5ggaram masala2 tsp
1 pinchsea salt, if needed To serve
600gcauliflower rice

1½ lbskinless boneless chicken thigh fillets, cut into bite-sized pieces
2 ozfull-fat Greek yogurt
1 tbsplemon juice
2 clovesgarlic, finely grated or crushed
1 tbspfresh ginger, finely grated
2 tspgaram masala
1 tspground turmeric
1 tspground cumin
1 tspchili powder
¾ tspsea salt
2 tbspbutter
½ mediumonion, finely diced
2 cupstomato passata
5 fl ozheavy cream
2 tspgaram masala
1 pinchsea salt, if needed To serve
2 bagscauliflower rice10 oz

Method

Put the chicken, Greek yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, chilli powder, and sea salt into a bowl. Mix well and leave to marinate for 20 minutes if you have time.
Melt half the butter in a large deep frying pan over a medium-high heat.
Add the chicken and cook for 5 to 7 minutes until lightly coloured and nearly cooked through. Transfer to a plate.
Add the remaining butter to the pan, then add the onion and cook for 5 to 6 minutes until softened.
Stir in the passata and garam masala. Simmer for 6 to 8 minutes until the sauce thickens slightly.
Stir in the double cream, then return the chicken and any resting juices to the pan.
Simmer gently for 4 to 6 minutes until the chicken is fully cooked and the sauce is glossy and velvety.
Cook the cauliflower rice according to the pack instructions, or dry-fry it for 4 to 6 minutes until hot and just tender.
Serve the butter chicken over the cauliflower rice.

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