Cauliflower Butter Chicken
In the hustle of midweek madness, finding a meal that's both nourishing and simple to prepare can feel like a battle. My Cauliflower Butter Chicken recipe is the answer. Born from the desire for an easy, yet comforting dish, this recipe transforms the traditional butter chicken into a freezer-friendly delight that awaits your call on any given busy day. This is my weekly ‘back-up’ meal.
Infused with a rich tapestry of spices, tender chicken pieces, and a generous helping of spinach, it's the epitome of wholesome eating. The secret to its creamy, indulgent texture? Greek yoghurt, adding a touch of tanginess that complements the spices beautifully. Whether you're looking to prep your meals in advance or simply need the warmth of a home-cooked dinner without the fuss, this Cauliflower Butter Chicken promises satisfaction with every bite. I serve mine with rice or pita.
Cauliflower Butter Chicken
SERVES 4
Ingredients
750 gr chicken thigh, sliced
300 gr cauliflower, chopped
2 cups spinach, sliced
2 tsp cumin
2 tsp garam masala
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 cup tomato paste
3/4 cup greek yoghurt
3 Tbs garlic, minced
1 brown onion, diced
1 Tbs honey
1 Tbs olive oil
salt & pepper to taste
Method
Start off by marinating the chicken for a minimum 30 minutes (max 2 hours).
To marinate, combine 1/2 cup greek yoghurt with tomato paste, cumin, garam masala, coriander, turmeric, cinnamon, cayenne pepper, salt & pepper. Mix well and coat the chicken pieces. Cover and place in the refrigerator.
While marinating prepare the remaining ingredients.
Heat a large nonstick frypan or pot over medium heat.
Add the olive oil and saute the onion for 3-5 minutes.
Then add the minced garlic and saute for another 3 minutes.
Place the marinated chicken into the frypan and cook and drizzle with honey.
Allow to cook for 5 minutes.
Add the remaining yoghurt and 1/2 cup of water.
Reduce heat and bring to a simmer.
Add the cauliflower florets and cook with a lid for 20 minutes.
The lid will allow the cauliflower to cook.
Once the cauliflower and chicken is cooked through. remove the lid and simmer for an additional 10 minutes to thicken.
Stir through spinach once removed from heat.
Serve with rice or pita bread.