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Skillet Butter Chicken

Skillet Butter Chicken

Cauliflower Rice. Ginger, garlic and garam masala (an Indian spice blend) are the three Gs that make this easy-to-make meal so complex in flavour. For a fun twist, we’ve replaced the traditional rice side dish with a flavourful, less carb-filled alternative, cilantro-flecked cauliflower rice.

Prep: 1 hour, 10 minutes

Ingredients:
Butter Chicken:
2 tablespoons butter
1 1/2 lb boneless skinless chicken thighs (about 8), cut into 2-inch pieces
1 cup chopped onions
1 tablespoon finely chopped gingerroot
3 cloves garlic, finely chopped
1 serrano chile, seeded and finely chopped
2 teaspoons garam masala
3/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (14 oz) unsweetened coconut milk (not cream of coconut)
1/4 cup fresh cilantro leaves


Cauliflower Rice:
Cauliflower rice
2 tablespoons butter, softened
1/4 cup finely chopped fresh cilantro
1/2 teaspoon salt

Directions:
In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until browned. Using slotted spoon, transfer chicken to plate. Reduce heat to medium; add 1 tablespoon butter to skillet. Add onions; cook 4 to 5 minutes, stirring occasionally, until softened. Add gingerroot, garlic and serrano chile; cook and stir 2 minutes. Add garam masala and 3/4 teaspoon salt; cook and stir 30 seconds. Add tomatoes, coconut milk and browned chicken; heat to boiling. Reduce heat to medium-low; simmer 25 to 30 minutes, stirring occasionally, until sauce is slightly thickened and chicken is cooked through and tender.

Meanwhile, place contents of both bags of frozen cauliflower rice in medium microwavable bowl. Cover; microwave on High 10 to 12 minutes, stirring halfway through, until crisp-tender. Add 2 tablespoons softened butter, the finely chopped cilantro and 1/2 teaspoon salt; stir to combine.
Garnish chicken with cilantro leaves; serve with cauliflower rice.

Tips:
Garam masala is a blend of spices often used in Indian cooking. The blend typically contains black pepper, cloves, cinnamon, cardamom, bay leaves and nutmeg.
Serrano chiles can be quite hot, which is why we suggest removing the seeds, where much of the heat is concentrated. If you prefer your butter chicken hot, feel free to leave the seeds in.
The addition of butter and cilantro turns plain cauliflower rice into a flavorful side dish.
If desired, serve with warm naan on the side.

This recipe was sourced from muirglen.com

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