WWL Easy Butter Chicken with Roasted Cauliflower and Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat the oven to 400 F / 205 C.

Step 2

Step 2 Roast the cauliflower: Drizzle 1 TBSP of the oil on a large sheet pan. Place chopped cauliflower on the pan, add the garam masala, cumin, turmeric, paprika, cayenne pepper (if using), salt and pepper and the remaining 1 TBSP of olive oil. Toss everything together with your hands. Bake for 30 minutes, or until it reaches desired crispiness, stirring half way through baking.

Step 3

Step 3 Cook the rice: To a medium saucepan with a tight-fitting lid over medium heat, add the rice and water and bring to a boil uncovered. Once boiling, stir once, then cover and turn the heat to low and cook for 15 minutes. No peeking! After 15 minutes, remove from the heat and leave covered for another 15 minutes to steam. Then, fluff with a fork and set aside to cool.

Step 4

Step 4 Prepare the butter chicken: To a large skillet or saute pan over medium heat, add the oil and butter. Then add the chopped onion, garlic and ginger. Stir well to avoid burning, and cook for about 5 minutes (until fragrant). Add the chicken pieces followed by salt, pepper, garam masala, cumin, turmeric, paprika, cayenne and tomato paste. Stir to toss the chicken in the spice mixture and cook for 7 minutes, stirring occasionally to turn the chicken over so it cooks evenly.

Step 5

Step 5 Add the canned tomato sauce, followed by the coconut milk. Stir, bring to a simmer, cover and cook the mixture on a medium/low heat for 20 minutes. Make sure to taste it halfway to adjust the spices, I added more garam masala!

Step 6

Step 6 To assemble: Divide the rice between three meal prep containers, top the rice with cauliflower, then place the butter chicken next to the rice. Add cilantro if desired!