Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm pieces. In a large bowl, combine the cut chicken with 1 cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons garam masala, 1 tablespoon lemon juice, and salt to taste. Mix well to coat the chicken evenly, then let it marinate at room temperature for at least 30 minutes.
2. 2Melt the 2 tablespoons butter or ghee in a 30.48 cm skillet or large pot over medium heat (176.7°C / 175°C). Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding, and cook for 3 to 4 minutes per side until the chicken is browned all over. Remove the browned chicken from the skillet and set it aside in a clean bowl.
3. 3Add the 2 tablespoons tomato paste to the same 30.48 cm skillet and cook, stirring constantly, for 1 minute until it darkens slightly. Pour in the 1 can (about 400 g) diced tomatoes with their juice, bring the mixture to a gentle simmer, and cook for 5 minutes, scraping any browned bits from the bottom of the skillet with a spoon.
4. 4Return the browned chicken to the skillet. Stir in the 1/2 cup heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cook, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through to an internal temperature of 74°C.
5. 5While the chicken tikka masala simmers, steam the 4 cups cauliflower rice in a separate pot with a lid for 5 to 7 minutes, until it is tender when pierced with a fork. Spoon the finished chicken tikka masala over the prepared cauliflower rice and garnish with 2 tablespoons fresh cilantro.

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