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Butter Chicken and Cauliflower

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Gimme some Oven

Total Time

55 minutes

Prep Time

15 minutes

Cook Time

40 minutes

Rating

(2)

Ingredients

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

Dinner Dairy Sautéing Intermediate ...

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Preparation

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Step 1

Sauté veggies and spices

Step 2

Melt one tablespoon butter in a large stockpot over medium-high heat. Add onion, garlic, ginger and sauté for 4-5 minutes, stirring occasionally. Add the garam masala, chili powder, coriander, cumin, turmeric and sauté for 2 minutes, stirring frequently.

Step 3

Blend the sauce

Step 4

Add 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. Use 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 simmer.

Step 5

Simmer

Step 6

Stir the cauliflower into the sauce and simmer, uncovered, for 10 minutes, adjusting the heat as needed to maintain a low simmer. Stir the chicken into the sauce and continue to simmer, uncovered, for 10 more minutes or until the chicken and cauliflower are cooked through and tender.

Step 7

Season

Step 8

Stir in the spinach, heavy cream (or coconut milk), lemon juice and remaining two tablespoons butter until combined. Taste and season with salt (I used about 1 teaspoon), black pepper, and/or extra lemon juice if needed.