Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Ingredients

• about 680 g Chicken breast
• 1 cup Plain Yogurt (Dairy or Non-Dairy)
• 2 tbsp Tikka Masala spice blend
• 1 tbsp Lemon juice
• 2 tbsp Ghee or Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 1 can (28oz) Crushed tomatoes
• 1 can Coconut milk
• 1/4 cup Cilantro
• 1 large head Cauliflower

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 cubes with the 1 cup Plain Yogurt, 2 tbsp Tikka Masala spice blend, and 1 tbsp Lemon juice. Mix well to coat the chicken, then cover and refrigerate for at least 30 minutes.
2. 2Heat the 2 tbsp Ghee or Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium Onion, finely chopped, and sauté until softened and translucent, about 5-7 minutes.
3. 3Add the 4 cloves Garlic, minced, and the 2.54 cm Ginger, grated, to the pot. Sauté for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp Tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.
5. 5Pour in the 1 can (about 790 g) Crushed tomatoes and the 1 can Coconut milk. Stir to combine, then bring the mixture to a gentle simmer.
6. 6Add the marinated chicken (including any remaining yogurt mixture) to the simmering sauce. Stir to distribute the chicken evenly. Cover the pot and let it cook for 15-20 minutes, or until the chicken is cooked through. The chicken is done when it reaches an internal temperature of 74°C.
7. 7While the chicken is cooking, break the 1 large head Cauliflower into florets. Place the florets in a food processor and pulse until they have a rice-like consistency. Heat a separate medium skillet over medium heat (176.7°C / 175°C) with a little of the Ghee or Oil. Add the cauliflower rice and sauté until tender, about 5-7 minutes, stirring occasionally.
8. 8Stir the fresh 1/4 cup Cilantro, chopped, into the chicken tikka masala sauce. Serve the chicken tikka masala hot over the sautéed cauliflower rice.

Related Guides