Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm 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 30.48 cm skillet over medium-high heat (204.4°C / 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 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 30.48 cm skillet and reduce the heat to medium (148.9°C / 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 (93.33°C / 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.

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