Indian Butter Chicken with Cauliflower and Naan
Equipment
- Large Skillet
- Baking Sheet
- Oven
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 large head cauliflower, cut into florets
- 4 tablespoons butter, divided
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- Salt and black pepper to taste
- 4 pieces naan bread, warmed
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 425°F. Spread the cauliflower florets on a baking sheet, toss with 1 tablespoon of the butter melted, and season with salt. Roast for 20 minutes until the edges turn golden.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon of butter to the same skillet. Cook the onion for 4 minutes until softened. Stir in the garlic and ginger and cook for 1 minute more.
- Add the garam masala, cumin, paprika, and turmeric. Stir for 30 seconds until fragrant. Pour in the tomato sauce and bring to a simmer.
- Return the chicken to the skillet. Stir in the heavy cream and simmer gently for 8 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper.
- Serve the butter chicken with the roasted cauliflower on top or on the side. Add warm naan and sprinkle with chopped cilantro.
Notes
Roast the cauliflower until the edges crisp for the best contrast against the creamy sauce. If the sauce thickens too much while simmering, add a splash of water. Leftovers reheat well on low heat with a little extra cream stirred in to loosen the texture.
Course: Main Course
Cuisine: Indian
Equipment: Large Skillet, Baking Sheet, Oven
Cuisine: Indian
Equipment: Large Skillet, Baking Sheet, Oven