Indian Butter Chicken-Style Cauliflower & Chicken (Low-Carb)

Ingredients

• 2 large Eggs(optional)
• 2 cups Spinach(optional)
• 1.5 lb Chicken breast or thighs
• 4 cups Cauliflower florets
• 3 tbsp Butter
• 1 medium Onion, finely chopped
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato paste
• 1 can (14 oz) Crushed tomatoes
• 1/2 cup Heavy cream
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1/2 tsp Red chili powder(optional)
• to taste Salt(optional)
• 1/2 tsp Black pepper
• 1 tbsp Neutral oil

Instructions

1. 1

   Cut chicken into bite-size pieces. Season with salt, pepper, and half of garam masala.

2. 2

   Heat neutral oil and 1 tbsp butter in a heavy pot over medium. Sauté onion until soft and lightly browned.

3. 3

   Add garlic and ginger; cook 60 seconds.

4. 4

   Stir in tomato paste; cook 2–3 minutes to deepen flavor.

5. 5

   Add crushed tomatoes and all remaining spices (garam masala, cumin, coriander, turmeric, chili powder). Simmer 8–10 minutes.

6. 6

   Blend sauce smooth using an immersion blender (optional but recommended for a restaurant texture). Return to pot.

7. 7

   Add cauliflower florets and simmer 10 minutes until crisp-tender.

8. 8

   Add chicken and cook 8–10 minutes until cooked through.

9. 9

   Stir in heavy cream and remaining butter. Simmer 2 minutes to thicken.

10. 10

    Optional: Stir in spinach for 1 minute to wilt. Serve hot.