gimmesomeoven5.0
Butter Chicken and Cauliflower
This Indian-inspired butter chicken and cauliflower recipe is easy to make with a richly-spiced curry sauce.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
- ●wooden spoon
📝 Preparation Steps
1
Sauté veggies and spices. Melt one tablespoon butter in a large stockpot over medium-high heat. Add onion, garlic, ginger and sauté for ⏱️ 4-5 minutes, stirring occasionally. Add the garam masala, chili powder, coriander, cumin, turmeric and sauté for ⏱️ 2 minutes, stirring frequently.
butter (divided)3 tablespoonsgarlic (minced)5 clovesgaram masala1 tablespoon
2
Blend the sauce. Add the diced tomatoes and water and stir to combine, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Use an immersion blender (or see note below if you prefer to use a traditional blender) to purée the sauce until smooth. Continue cooking the sauce until it reaches a simmer.
water1 cup
3
Simmer. Stir the cauliflower into the sauce and simmer, uncovered, for ⏱️ 10 minutes, adjusting the heat as needed to maintain a low simmer. Stir the chicken into the sauce and continue to simmer, uncovered, for 10 more minutes or until the chicken and cauliflower are cooked through and tender.
4
Season. Stir in the spinach, heavy cream (or coconut milk), lemon juice and remaining two tablespoons butter until combined. Taste and season with salt (I used about 1 teaspoon), black pepper, and/or extra lemon juice if needed.
lemon juice1 tablespoonbutter (divided)3 tablespoons
5
Serve. Serve immediately over rice with naan, garnished with lots of fresh cilantro and extra lemon wedges. Enjoy!
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