Description
A delicious and creamy Indian-inspired dish featuring tender butter chicken with roasted cauliflower in a rich spiced tomato and cream sauce. This flavorful and comforting main course is perfect served over rice or with warm naan.
Ingredients
Scale
For the Roasted Cauliflower:
- 2 cups cauliflower florets
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
For the Butter Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) tomato sauce
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss cauliflower with 1 tablespoon oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Cook the Chicken: Sauté onion until softened. Add garlic, ginger, and spices. Cook until fragrant. Add chicken and brown. Pour in tomato sauce, simmer until chicken is cooked. Stir in roasted cauliflower, cream, and butter. Simmer until creamy.
- Serve: Season with salt and pepper. Garnish with cilantro. Serve with rice or naan.
Notes
- Marinate chicken in yogurt, lemon juice, and spices for extra flavor.
- Use coconut cream for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg
