Butter Chicken with Cauliflower Rice

Ingredients

• 24 oz (680 g) chicken breast, cut into 1-inch (2.5cm) pieces
• 3/4 cup (184 g) plain Greek yogurt, 0%, divided
• 2 tsp (4 g) garam masala
• 1 tbsp (6 g) fresh ginger, grated
• 3 garlic cloves, grated
• 1/2 tsp (3 g) fine sea salt
• 2 tsp (9 g) unsalted butter
• 1 1/2 cups (375 g) tomato passata (strained tomatoes)
• 4 cups (428 g) riced cauliflower
• 1/4 cup (4 g) fresh cilantro, chopped

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Method

1. Toss the chicken with half the yogurt and the garam masala, ginger, garlic and salt; leave it 10 minutes.
2. Melt the butter in a 12-inch (30cm) skillet over medium-high heat and sear the chicken, without the marinade, for 4 minutes, turning once, until golden on two sides.
3. Add the passata and the leftover marinade, cover and simmer on low for 10 minutes, until the chicken reaches 165°F (74°C). Off the heat, loosen the rest of the yogurt with a spoonful of sauce and stir it in.
4. Meanwhile microwave the cauliflower rice, covered, 4 minutes. Spoon the chicken over it and scatter the cilantro.