Preparing the Spiced Cauliflower Rice
Rice 1 medium head cauliflower (about 4 cups) using a food processor or box grater if not already prepared. Heat 1 tablespoon butter or olive oil in a large skillet over medium heat, then add the cauliflower rice. Stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, and salt to taste, mixing well to evenly coat. Cook for about 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Finish with an optional squeeze of lemon juice or sprinkle of fresh cilantro, then set aside and keep warm.
Cooking the Butter Chicken
Heat 1 tablespoon butter or oil in a large skillet over medium heat. Add 20 oz boneless, skinless chicken thighs (cut into bite-sized pieces) and cook for about 5–7 minutes until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside.
Building the Sauce
In the same skillet, add ½ small finely diced onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and 2 teaspoons fresh grated ginger (or ½ teaspoon ground ginger), cooking for about 30 seconds until fragrant. Add ¾ cup canned tomato sauce and stir to combine, letting it simmer for a couple of minutes.
Seasoning and Finishing the Sauce
Stir in 1 tablespoon garam masala, ½ teaspoon ground turmeric, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon chili powder (adjust to taste), and ½ to ¾ teaspoon salt, mixing well. Reduce the heat to low and stir in ¼ cup plain Greek yogurt and ¼ cup heavy cream (or coconut milk) until smooth and creamy.
Combining and Simmering
Return the chicken to the skillet and stir to coat in the sauce. Let it simmer gently for 5–7 minutes until the chicken is fully cooked and the sauce has thickened. Stir in the final 1 tablespoon butter at the end for added richness and a smooth finish.
Serving
Serve the butter chicken over the warm spiced cauliflower rice. Finish with a dollop of yogurt and a sprinkle of chopped cilantro for freshness and contrast.
