Keto Chicken Tikka Masala (British Twist)

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm (2.5 cm) bite-sized pieces. In a large bowl, combine the cut chicken with 1 tablespoon of ginger (minced), 2 cloves of garlic (minced), 1 teaspoon of turmeric, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt. Mix well to coat all the chicken pieces, then cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours, to allow the flavors to penetrate.
2. 2Heat a large (30.48 cm or larger) skillet or Dutch oven over medium-high heat (approximately 190°C / 190°C) for 2 minutes. Add 2 tablespoons of ghee to the hot skillet and let it melt. Add the marinated about 680 g of chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan, and cook for 5-7 minutes, turning occasionally, until all sides are browned.
3. 3Reduce the heat to medium-low (approximately 121.1°C / 120°C). Stir in the 1/2 cup of tomato paste and 1 cup of heavy cream with the browned chicken. Bring the sauce to a gentle simmer, then cover the skillet and cook for 20 minutes, stirring occasionally, until the sauce has thickened and the chicken is very tender and reaches an internal temperature of 74°C.
4. 4While the chicken simmers, prepare the 1 large head of cauliflower. Cut the cauliflower into florets and grate them using a cheese grater or process them in a food processor until they resemble rice grains. Place the cauliflower rice in a steamer basket over boiling water in a pot, then steam for 5-7 minutes, until it is tender but still slightly firm.
5. 5Ladle the Keto Chicken Tikka Masala over the steamed cauliflower rice. Garnish each serving with the 2 tablespoons of fresh cilantro, roughly chopped, before serving.

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