Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes. In a bowl, combine the chicken cubes with the 2 tbsp of gluten-free Tikka Masala spice blend, 1 cup of plain yogurt, and 2 tsp of ginger-garlic paste. Mix well to coat the chicken evenly, then cover and let it marinate for at least 30 minutes.
2. 2While the chicken is marinating, break apart the 1 large head of cauliflower into florets. Place the florets in a food processor and pulse until the cauliflower is broken down into pieces that resemble rice grains. Set aside.
3. 3Heat 1 tbsp of the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
4. 4Stir in the 1 can (about 400 g) of diced tomatoes and the 1 can (about 380 g) of coconut milk into the pot with the chicken. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes. Stir occasionally, until the sauce has thickened and the chicken is cooked through, reaching an internal temperature of 74°C.
5. 5While the tikka masala simmers, heat the remaining 1 tbsp of olive oil in a separate large skillet over medium heat (176.7°C / 175°C). Add the prepared cauliflower rice and cook, stirring frequently, for 5-7 minutes until it is tender.
6. 6Serve the chicken tikka masala over the cooked cauliflower rice. Garnish with the 1/4 cup of fresh cilantro before serving.

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