Indian-Spiced Butter Chicken with Fragrant Basmati & Roasted Cauliflower

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 tsp garam masala
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes (canned)
• 3/4 cup heavy cream
• 1/4 cup Greek yogurt, adds tanginess, reduces fat
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey, balances acidity
• 2 tbsp fresh cilantro, chopped, for garnish
• 2 cups basmati rice, uncooked
• 4 cups cauliflower florets
• 2 tbsp olive oil, for roasting

Instructions

1. 1

   Start basmati rice according to package directions (typically 2 cups water to 1 cup rice, simmer 15 minutes).

2. 2

   Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 18-20 minutes until golden and charred.