Butter Chicken with Cauliflower Rice Creamy Spiced Chicken with Cauliflower Rice
Serve a small pile of plain cauliflower rice and a few pieces of plain chicken on the child's plate, with the butter chicken sauce in a separate small bowl for dipping if they like.
Ingredients
Kid-Friendly Version
Serve a small pile of plain cauliflower rice and a few pieces of plain chicken on the child's plate, with the butter chicken sauce in a separate small bowl for dipping if they like.
Recipe
Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.
Season the chicken thighs with salt, 1 tsp garam masala, turmeric, cumin, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown. Remove and set aside.
Reduce heat to medium. Add butter, minced garlic, and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, remaining 1 tsp garam masala, and heavy cream. Simmer for 5 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spoon sauce over it, and simmer for 10 minutes until the chicken is cooked through and the sauce is thick and creamy.
While the chicken simmers, heat a separate non-stick skillet over medium heat. Add the cauliflower rice and cook for 5 minutes, stirring occasionally, until tender.
Serve the butter chicken over the cauliflower rice.
How did it turn out?
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