Chicken Tikka Masala with Cauliflower Rice
A delicious immune boosting, low carb/GI recipe that will add a little spice to your kitchen.
Servings Prep Time
4-6People 10Minutes
Cook Time
30Minutes
Servings Prep Time
4-6People 10Minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. Heat up a frying pan to medium heat and add 2 tbsp. of coconut oil. Add sliced onion, ginger, garlic and green chilli. Cook until soft. Turn down heat if necessary.
  2. Add red chilli powder, turmeric and graham masala to the frying pan and stir well.
  3. Add the tomato paste and stir well. Then add the tomatoes. Mix well and cook for about 2 minutes on medium heat, then transfer to a blender. Blend and set aside.
  4. Clean the frying pan and add 1 tbsp. coconut oil to the pan. Increase heat to high and fry the chicken for 5 to 7 minutes. Add salt.
  5. While the chicken is being cooked, transfer the washed and cut cauliflower florets to a food processor. Blend until the size of rice grains. It is better to blend multiple small batches. Transfer cauliflower to a pan or wok and add 2 tbsp. of coconut oil and some salt. Fry on medium heat for 10 to 15 minutes.
  6. Once the chicken is cooked, add the sauce and the curry leaves to the chicken and let simmer for another 10 min.
  7. Add the yogurt and the coriander leaves to the sauce and serve the ready chicken tikka masala with the cauliflower rice.