Butter Chicken and Cauliflower at home
- Yield 4
- Prep 15 minutes
- Cook 40 minutes
- Total 55 minutes
Butter Chicken and Cauliflower at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons butter, divided
- 1 small white onion, diced
- 5 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon each: chili powder, ground coriander, ground cumin, ground turmeric
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 cup water
- 1 1/2 pounds cauliflower florets, cut into bite-sized pieces
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large handfuls fresh baby spinach
- 3/4 cup heavy cream or coconut milk
- 1 tablespoon lemon juice
- fine sea salt and freshly-ground black pepper
- for serving: basmati rice, naan, fresh cilantro and extra lemon wedges
Method
Sauté veggies and spices. Melt one tablespoon butter in a large stockpot over medium-a hot burner. Tip in onion, garlic, ginger and sauté for 4-5 minutes, stirring occasionally. Tip in the garam masala, chili powder, coriander, cumin, turmeric and sauté for 2 minutes, stirring frequently.
Puree the sauce. Tip in the diced tomatoes and water and stir to combine, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Take an immersion blender (or see note below if you prefer to use a traditional blender) to purée the sauce until smooth. Continue cooking the sauce until it reaches a let it bubble gently.
Let it bubble gently. Whisk the cauliflower into the sauce and let it bubble gently, uncovered, for 10 minutes, adjusting the heat as needed to maintain a low let it bubble gently. Whisk the chicken into the sauce and continue to let it bubble gently, uncovered, for 10 more minutes or until the chicken and cauliflower are cooked through and tender.
Salt Stir in the spinach, heavy cream (or coconut milk), lemon juice and remaining two tablespoons butter until combined. Taste and season with salt (the cook used about 1 teaspoon), black pepper, and/or extra lemon juice if needed.
Plate Plate while it is hot over rice with naan, garnished with lots of fresh cilantro and extra lemon wedges. Enjoy!
