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Indian Butter Chicken with Cauliflower Rice

Hi Angels Working on Earth Family!

I’m excited to share my recipe for Indian Butter Chicken with you all. It turned out great, with a beautiful golden color that reminds me of a perfect sunset. The recipe is super easy to follow, and you can learn some cooking techniques and terms from watching my video demonstration.

The chicken is really tender and of high quality. When you add cilantro, fresh ginger, and curry powder, the dish gets a spicy and aromatic flavor. Don’t forget to add mascarpone cheese to the recipe! When you combine fresh tomatoes, mascarpone cheese, and spices, it creates a unique creamy and flavorful blend.

Enjoy this dish with your loved ones and let the flavors take you on a culinary journey!

Indian Butter Chicken

1 Oz	Fresh ginger
1/4 Oz	Fresh cilantro
1/2 Lbs	Chicken breast strips
1/4 Cup	Curry powder
6 Oz	Tomato paste
4 Oz	Mascarpone
	Neutral Oil
	4 Tsp butter
	Kosher Salt & Pepper
12 Oz	Cauliflower rice

Directions

Finely chopped onion. Peel and finely chop half of the ginger. Pick the cilantro leaves from the stems, finely chop stems. Pat the chicken dry. Season with salt and pepper.

Brown the chicken. Melt 1 tablespoon butter. Add chicken and cook., stirring once until golden but not cooked through, about 2 minutes. Transfer chicken to plate.

Saute Aromatics. Melt 3 tablespoons butter in the same pot. Add onions and cook, stirring, over medium high heat until golden, 5-6 minutes. Stir in chopped ginger, cilantro stems, and 3 1/2 teaspoons curry powder, cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until paste is brick red, 1-2 minutes.

Add 3/4 cup water and a pinch each of salt and pepper, bring to a boil. Simmer over medium heat until sauce is slightly reducing, 5-6 minutes. Stir in mascarpone until incorporated. Add chicken and any resting juices. and simmer, stirring occasionally, until sauce is thickened, and chicken is cooked through, about 5 minutes.

Prep cauliflower rice. While sauce cooks, measure out about 4 cups of the cauliflower rice.

Finish and serve. Heat 1 tablespoon oil. in a medium skillet over high heat. Add 4 cups cauliflower rice and cook, stirring until crisp-tender, about 5 minutes, Season to taste with salt. Spoon cauliflower rice into bowls, then top with butter chicken and sauce. Garnish with whole cilantro leaves.

Love!