Veggies Recipe | Indian Butter Chicken ( Or Cauliflower)

Indian Butter Chicken ( Or Cauliflower)

2 lbs chicken ( breast or thighs) or tofu, or roasted veggies ( cauliflower, sweet potatoes, parsnips etc)
salt, pepper & garam masala to taste, oil for searing.
Indian Butter Sauce :
2 tablespoons ghee (or coconut or olive oil)
1 onion, finely diced
1 cinnamon stick
2 serano chilies ( or sub 1 jalapeno) split in half lengthwise, ( leave tops in tact)
4 fat garlic cloves- finely minced
1 tablespoon ginger finely minced ( or use paste)

  1. Decide what you want to serve this over ( basmati rice, roasted cauliflower florets, riced cauliflower) and get it cooking.
  2. Season chicken (either whole or cut into bite-sized pieces) or tofu ( filets or cubes) with salt, pepper and a little sprinkling of garam masala. Heat oil in a skillet and sear well, until golden and crispy and set aside. ( You can continue cooking the chicken all the way through in the Indian Butter Sauce in a little bit, or in the oven now.)
  3. Heat ghee or oil in a large skillet or dutch oven over medium heat. Add the onions, cinnamon stick and serano chilies and saute 8-10 minutes until deeply golden. Add the garlic, ginger and optional fennel seeds, mustard seeds and cumin seeds and cook until ginger is cooked and golden, about 3 more minutes. Add the diced tomatoes (and juices) plus 1 cup water. Add all the remaining spices and salt. ( If you didn’t have cumin seeds or fennel seeds earlier, feel free to add the same amount ground, now.)
  4. etc
  5. etc

For Full Instruction:

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