Gluten-Free Chicken Tikka Masala with Cauliflower Rice

Ingredients

• 1.5 lb Chicken breast
• 1 cup Plain Yogurt (Dairy or Non-Dairy)
• 2 tbsp Ginger-garlic paste
• 2 tbsp Tikka Masala spice blend
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 medium Onion
• 1 28 oz can Canned crushed tomatoes
• 1 can Coconut milk (full-fat)
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 1 large head Cauliflower
• 2 tbsp Cilantro

Instructions

1. 1In a medium bowl, combine the 1.5 lb chicken breast, cut into 1-inch cubes, with the 1 cup plain yogurt, 2 tbsp ginger-garlic paste, 2 tbsp Tikka Masala spice blend, and 1 tbsp lemon juice. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Using a food processor or a box grater, process the 1 large head of cauliflower until it has a rice-like texture. You should have about 4 cups of cauliflower rice. Set aside.
3. 3Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium onion, finely chopped, and sauté for 8-10 minutes, or until softened and golden brown.
4. 4Add the marinated chicken to the pot with the onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Pour in the 1 28 oz can crushed tomatoes and the 1 can full-fat coconut milk. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
6. 6Stir in the 1 tbsp Kasuri Methi (dried fenugreek leaves). Continue to simmer, uncovered, for another 5 minutes, allowing the sauce to thicken slightly.
7. 7While the tikka masala is simmering, heat a separate medium skillet over medium-high heat (375°F / 190°C). Add a small amount of oil (if needed, though the cauliflower rice may cook dry) and sauté the 4 cups cauliflower rice for 5-7 minutes, or until tender and lightly browned. Stir frequently to prevent sticking.
8. 8Serve the Chicken Tikka Masala hot over the sautéed cauliflower rice. Garnish with 2 tbsp fresh cilantro.

Substitutions

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