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Chicken Tikka Masala with Turmeric Cauliflower Rice

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Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • ¼ teaspoon each salt and freshly ground pepper
  • 2 tablespoons clarified butter or ghee*
  • 1 (7-ounce) packet Saffron Road Tikka Masala Simmer Sauce
  • 6 cups turmeric or plain cauliflower rice
  • ⅓ cup cilantro leaves
Turmeric Cauliflower "Rice" Ingredients:
  • 1 large head of cauliflower (riced)
  • 2 teaspoons sesame oil
  • ½ teaspoon sea salt (or more, to taste)
  • ¼ teaspoon turmeric

Instructions

  1. Toss chicken with salt and pepper. Heat ghee in a skillet over medium-high heat and sear chicken for 10 to 12 minutes or until golden brown. Reduce heat to medium-low and add Tikka Masala Simmer Sauce . Simmer for 5 to 7 minutes, stirring frequently, until chicken has cooked through.
  2. Serve Chicken Tikka Masala over turmeric cauliflower rice and garnish with cilantro leaves.
  3. *TIP: To make clarified butter: In microwave safe bowl, melt butter on high heat for 1 minute. Let settle for 1 minute, so that solids settle to bottom. Skim any foam off the top. Pour or spoon out clarified butter. Discard white sediment.
  4. Turmeric Cauliflower Rice Instructions:
  5. Chop the head of cauliflower roughly. Add the cauliflower to a food processor (small batches work the best- don't fill the food processor more than ½ way full), and process until the cauliflower is broken up into pieces and resembles rice. In a skillet, heat up sesame oil. Add the riced cauliflower, and sauté until heated through. Add the sea salt and turmeric. Rice should be cooked until soft, but not mushy or browned.
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