Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Ingredients

• about 680 g Chicken Breast
• 1 cup Plain Yogurt
• 4 tbsp Tikka Masala Paste
• 1 large Cauliflower
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato Paste
• 1 can Coconut Milk
• 2 tbsp Ghee
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1/4 cup Cilantro

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

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes. In a medium bowl, combine the chicken with the 1 cup Plain Yogurt and 4 tbsp Tikka Masala Paste. Stir to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes.
2. 2Prepare the cauliflower rice: Cut the 1 large Cauliflower into florets. Place the florets in a food processor and pulse until they resemble grains of rice, or use a box grater to grate the cauliflower. Set aside.
3. 3Prepare the aromatics: Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and finely grate the 2.54 cm Ginger. Set these aside separately.
4. 4In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp Ghee over medium heat (about 175°C / about 175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant, stirring constantly.
5. 5Stir in the 2 tbsp Tomato Paste, 1 tsp Turmeric Powder, and 1 tsp Garam Masala. Cook, stirring constantly, for 2 minutes until the spices are fragrant and the tomato paste has darkened slightly.
6. 6Add the marinated chicken (including the yogurt mixture) to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Ensure the chicken reaches an internal temperature of 74°C.
7. 7Pour in the 1 can Coconut Milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
8. 8While the tikka masala simmers, heat a separate large skillet over medium-high heat (190.6°C / 190°C). Add a small amount of ghee if needed, then add the prepared cauliflower rice. Sauté, stirring frequently, until the cauliflower rice is tender and lightly browned, about 5-7 minutes.
9. 9Serve the chicken tikka masala spooned over the sautéed cauliflower rice. Garnish with the 1/4 cup chopped Cilantro.

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