Gluten-Free Chicken Karahi with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 1 large head Cauliflower
• 1 medium Onion
• 2 large Tomatoes
• 2 tbsp Ginger-garlic paste
• 2 small Green chilies
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 3 tbsp Cooking oil
• 2 tbsp Fresh cilantro

Instructions

1. 1Place the 1 large head of cauliflower into a food processor and pulse until it has a rice-like texture. Transfer the cauliflower rice to a separate bowl and set aside.
2. 2Heat the 3 tbsp of cooking oil in a 12-inch karahi or large, heavy-bottomed pan over medium-high heat (375°F / 190°C). Add the 1 medium chopped onion and sauté for 5-7 minutes, or until it turns golden brown.
3. 3Add the 2 tbsp of ginger-garlic paste and the 2 small whole green chilies to the pan. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 large chopped tomatoes to the pan. Cook for 5-8 minutes, stirring occasionally, until the tomatoes have softened and broken down.
5. 5Stir in the 1 tsp turmeric powder, 1 tsp red chili powder, and 2 tsp coriander powder. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
6. 6Add the 1.5 lbs of chicken thighs to the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature should reach 165°F (74°C).
7. 7Stir in the 1 tsp garam masala and cook for an additional 5 minutes, allowing the flavors to meld.
8. 8While the chicken karahi finishes cooking, lightly sauté the prepared cauliflower rice in a separate small pan over medium heat (350°F / 175°C) for 3-5 minutes, or until tender.
9. 9Garnish the chicken karahi with the 2 tbsp of fresh cilantro. Serve the chicken karahi hot with the tender cauliflower rice.

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