It's no secret that I am into meal prepping, so when I was asked to cook a few meals for my dog-sitting clients (the humans not the dogs), I proposed to them some ideas based on their preferences of high protein, curry, and no rice, and that's how the idea of butter chicken and cauliflower rice came to be. I later texted my client telling her that I wanted to lie and say that it came out horrible, because it was so good that I wanted to eat it all myself. Well, I was getting paid to cook for them so I sadly didn't keep it, but I did end up making this for myself the week after.
As someone who enjoys Indian food but is not entirely sure what is an is not authentic, I can at least assure you that the butter chicken was restaurant-quality, and the cauliflower rice is now my new favorite rice substitute (why didn't I try this sooner?!).
Apologies for the photo, I find meat difficult to photograph! Sour cream and chive roll is courtesy of my roommate, Monica. I also made naan by following this recipe by Rasa Malaysia, or you can be extra adventurous and make Indian Potato Stuffed Flatbread.
Servings: 6, recipe has been doubled because I have an 8-quart crock pot. Indian butter chicken: 637 calories per serving. Indian-spiced cauliflower rice: 106 calories per serving. Calories are approximate. Message or comment and I can give you the nutritional breakdown.
Ingredients (butter chicken):
1 cup chicken stock
12 oz tomato paste
4 tsp yellow curry powder
2 tsp garam masala (my favorite spice!)
2 tsp ground turmeric
2 tsp salt
1 tsp ground black pepper
4 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
1 sweet onion, diced
6 garlic cloves, minced
2 tbsp freshly grated ginger (I've used fresh and from the tube)
1 cup heavy cream
2 limes, juiced
3 tsp light brown sugar (optional, I do not add)
Ingredients (cauliflower rice):
2 heads of cauliflower
2 tbsp butter
2 tbsp olive oil
1 tsp cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
black pepper, to taste
1/4 chopped cilantro, optional
lime wedge, optional
Directions (butter chicken):
Combine chicken stock, tomato paste, and spices in a medium bowl and whisk until you create a paste. Add chicken, onion, garlic, and ginger to your 8-quart crock pot. Add your paste and stir everything together. Cover and cook on low for 4 hours. Once done, stir in heavy cream, lime juice, and brown sugar (if using). Add more salt and pepper to taste if necessary.
Recipe from Damn Delicious
Directions (cauliflower rice):
Rinse cauliflower. Cut it in half, then again into quarters. Slice off the stem and roughly chop the florets (for step by step photos see link below). Place a few of the florets in a food processor and pulse until the pieces are the size of grains of rice, more or less. Repeat with remaining cauliflower. In a large skillet, heat butter and oil. When hot, add the riced cauliflower and cook, stirring occasionally, until tender. While it cooks, add all of your spices. Taste and add more as needed. Remove from heat and add chopped cilantro, if using, and serve with a lime wedge.
Recipe from The Food Charlatan
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