This Indian-inspired butter chicken and cauliflower recipe is easy to make with a richly-spiced curry sauce.
- 3 tablespoons butter, divided
- 1 small white onion, diced
- 5 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon each: chili powder, ground coriander, ground cumin, ground turmeric
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 cup water
- 1 1/2 pounds cauliflower florets, cut into bite-sized pieces
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large handfuls fresh baby spinach
- 3/4 cup heavy cream or coconut milk
- 1 tablespoon lemon juice
- fine sea salt and freshly-ground black pepper
- for serving: basmati rice, naan, fresh cilantro and extra lemon wedges
- 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.
- 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.
- 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.
- 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.
- Serve. Serve immediately over rice with naan, garnished with lots of fresh cilantro and extra lemon wedges. Enjoy!