Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Plain Yogurt (dairy or non-dairy)
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Garam Masala
• 1 tablespoon Lemon Juice
• 1 large Onion
• 4 tablespoons Tomato Paste
• 1/2 cup Heavy Cream (dairy or non-dairy)
• 1 large Cauliflower
• 3 tablespoons Ghee (or vegetable oil)
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes. In a large bowl, combine the chicken cubes with the 1 cup Plain Yogurt, 2 tablespoons Ginger-Garlic Paste, 1 teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 2 teaspoons Garam Masala, and 1 tablespoon Lemon Juice. Mix well to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Prepare the cauliflower rice: Wash the 1 large Cauliflower and remove the leaves and core. Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains. Alternatively, use a box grater to grate the cauliflower. Place the cauliflower rice in a microwave-safe bowl, cover, and cook on high power for 3-4 minutes, or until tender. Drain any excess water.
3. 3Heat 1 tablespoon of the 3 tablespoons Ghee in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is browned and has an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the remaining 2 tablespoons of 3 tablespoons Ghee to the same 12-inch skillet and reduce the heat to medium (300°F / 150°C). Add 1 large Onion, finely chopped, and sauté for 8-10 minutes, stirring occasionally, until the onion is softened and golden brown.
5. 5Stir in the 4 tablespoons Tomato Paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Pour in the 1/2 cup Heavy Cream and add 1 teaspoon of the 2 teaspoons Garam Masala. Stir to combine everything into a sauce.
6. 6Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken. Reduce the heat to low (200°F / 95°C), cover the skillet, and let it simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook through.
7. 7Serve the chicken tikka masala hot over the prepared cauliflower rice. Garnish generously with 2 tablespoons Fresh Cilantro.

Related Guides