Keto Butter Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Ghee (Dairy-Free)
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Tomato paste
• 1 14-oz can Crushed tomatoes
• 1/2 cup Almond milk
• 1/4 cup Coconut cream
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tsp Salt
• 1 large head Cauliflower
• 1 tbsp Coconut oil

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch (2.5 cm) bite-sized pieces.
2. 2Heat the 2 tbsp of Ghee (Dairy-Free) in a large 12-inch (30 cm) skillet over medium heat (approximately 325-350°F / 160-175°C). Add the 1 medium onion, diced into 1/2-inch (1.25 cm) pieces, to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. 3Add the 4 cloves of minced garlic and the 1 inch of grated ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Stir in the 2 tbsp of tomato paste, the 1 14-oz can of crushed tomatoes, the 1/2 cup of almond milk, the 1/4 cup of coconut cream, the 2 tsp of garam masala, the 1 tsp of turmeric powder, the 1/2 tsp of chili powder, and the 1 tsp of salt into the skillet.
5. 5Bring the sauce to a gentle simmer over medium heat (approximately 200-210°F / 93-99°C). Add the 1.5 lbs of chicken thighs to the simmering sauce and cook for 18-22 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6While the chicken is cooking, prepare the 1 large head of cauliflower by cutting it into florets and pulsing in a food processor, or grating it using a box grater, until it resembles rice.
7. 7In a separate large 10-inch (25 cm) skillet, heat the 1 tbsp of coconut oil over medium-high heat (approximately 350-375°F / 175-190°C). Add the prepared cauliflower rice and cook for 5-7 minutes, stirring frequently, until tender-crisp.
8. 8Serve the butter chicken immediately over the cauliflower rice.

Substitutions

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