Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Plain Yogurt (Dairy)
• 4 tbsp Tikka Masala Paste (Gluten-Free)
• 1 tbsp Lemon Juice
• 2 tbsp Ghee (Clarified Butter)
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 28 oz Canned Crushed Tomatoes
• 2 tbsp Almond Flour
• 1/2 cup Heavy Cream
• 1/4 cup Cilantro
• 1 medium Cauliflower

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch bite-sized pieces. In a medium bowl, combine the chicken pieces with the 1 cup Plain Yogurt, 4 tbsp Tikka Masala Paste, and 1 tbsp 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 medium 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 into rice-sized pieces. Set aside.
3. 3Heat the 2 tbsp Ghee in a large, heavy-bottomed skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and sauté until softened and golden brown, about 8-10 minutes.
4. 4Add the 3 cloves Garlic, minced, and the 1 inch Ginger, grated, to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 28 oz Canned Crushed Tomatoes and the 2 tbsp Almond Flour. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. 6Add the marinated chicken and any accumulated marinade from the bowl to the skillet. Increase the heat to medium (350°F / 175°C) and cook, stirring occasionally, until the chicken is cooked through. This will take about 15-20 minutes. The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Stir in the 1/2 cup Heavy Cream. Continue to simmer gently for another 5 minutes, allowing the sauce to become creamy and heated through. Do not boil.
8. 8While the chicken tikka masala is simmering, cook the cauliflower rice. You can steam it in a pot with a steamer basket over simmering water for 5-7 minutes until tender-crisp, or sauté it in a separate non-stick skillet over medium heat (350°F / 175°C) for 5-7 minutes until tender-crisp. Season lightly if desired.
9. 9Garnish the chicken tikka masala with the 1/4 cup fresh Cilantro, chopped. Serve the chicken tikka masala hot over the prepared cauliflower rice.

Substitutions

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