Butter Chicken with Spiced Cauliflower Rice

Cut chicken into bite-sized pieces and mix with yogurt, garam masala, turmeric, ginger, and garlic in a bowl. Ensure all pieces are coated evenly. Set aside to marinate while preparing other ingredients.

Remove florets from cauliflower and pulse in a food processor until it resembles rice grains. Set aside in a bowl with cumin seeds and turmeric for seasoning later.

Heat a large skillet over medium heat at 180°C, add olive oil, and sauté marinated chicken pieces for 5-7 minutes until lightly browned on all sides. Remove chicken and set aside, leaving juices in the pan.

In the same skillet at 160°C, add onion, garlic, and ginger, sautéing for 3-4 minutes until onions are translucent and fragrant. Stir in tomato puree and garam masala, simmering for 5 minutes until the sauce thickens slightly. Add coconut cream and return chicken to the pan, simmering on low for 10 minutes until the sauce is creamy and chicken is cooked through.

In a separate large skillet over medium heat at 170°C, heat olive oil and add the seasoned cauliflower rice. Sauté for 8-10 minutes, stirring frequently, until tender but not mushy, with a slight golden hue from the turmeric.