Chicken Tikka Masala with Cauliflower Rice (Gluten-Free)

Ingredients

• about 680 g Chicken Breast
• 1/2 cup Plain Yogurt
• 3 tbsp Tikka Masala Paste
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato Paste
• 1 can (14 oz) Canned Crushed Tomatoes
• 1/2 cup Heavy Cream
• 1 large head Cauliflower
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken breast into 2.54 cm pieces.
2. 2In a bowl, combine the chicken with yogurt and tikka masala paste. Marinate for at least 30 minutes.
3. 3Grate the cauliflower into rice-sized pieces using a food processor or grater.
4. 4Heat olive oil in a large skillet over medium heat.
5. 5Add diced onion, minced garlic, and grated ginger to the skillet and cook until softened, about 5 minutes.
6. 6Add tomato paste and cook for 1 minute.
7. 7Stir in crushed tomatoes and marinated chicken. Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
8. 8Stir in heavy cream and simmer for another 5 minutes.
9. 9While the chicken is cooking, sauté the cauliflower rice in a separate skillet with a little olive oil until tender, about 5-7 minutes. Season with salt and pepper.
10. 10Serve the chicken tikka masala over cauliflower rice.

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