Methi Malai Chicken with Ginger Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs simmered in a silky cashew-cream sauce perfumed with crushed dried fenugreek leaves, green chile and cardamom — no tomato, no thickeners, just ghee and cream doing the work. A quick cumin-ginger cauliflower rice soaks up every drop, so the whole plate stays rich, savoury and very low in carbs.

Ingredients

• 1.75 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1/3 cup full-fat plain Greek yogurt
• 1 tsp kosher salt
• 1/2 tsp ground turmeric
• 1 tbsp ginger-garlic paste (or 1 tbsp each grated ginger and garlic)

• 3 tbsp ghee
• 4 green cardamom pods, lightly cracked
• 1 tsp cumin seeds
• 1/2 cup finely chopped yellow onion
• 2 green chiles (serrano), slit lengthwise
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1/4 cup raw cashews
• 3/4 cup water, divided
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp ground white pepper
• 3 tbsp dried fenugreek leaves (kasuri methi)
• 3/4 cup heavy cream
• 1 tsp kosher salt, or to taste
• 1 tbsp fresh lemon juice
• 3 tbsp chopped fresh cilantro

• 20 oz riced cauliflower (fresh or frozen)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 tsp grated fresh ginger
• 3/4 tsp kosher salt
• 2 tbsp chopped fresh cilantro

Instructions

1. Toss the chicken with the yogurt, 1 tsp salt, turmeric and ginger-garlic paste in a bowl until every piece is coated. Let it sit at room temperature for 15 minutes while you prep everything else (or refrigerate up to 8 hours).
2. Soak the cashews in 1/2 cup very hot water for 10 minutes, then blend cashews and their soaking water in a small blender until completely smooth and pourable, about 60 seconds. Set aside.
3. Heat 3 tbsp ghee in a large deep skillet or Dutch oven over medium heat until it shimmers. Add the cardamom pods and 1 tsp cumin seeds and fry for 30 seconds until the cumin sizzles and smells toasty.
4. Add the onion, slit green chiles, grated ginger and garlic. Cook 6 to 8 minutes over medium heat, stirring often, until the onion is soft and pale gold — do not let it brown deeply, this sauce should stay ivory.
5. Stir in the coriander, garam masala and white pepper and cook 30 seconds. Add the marinated chicken with all its yogurt and raise the heat to medium-high. Cook 6 to 7 minutes, stirring, until the yogurt tightens around the chicken and the pieces are opaque on all sides.
6. Pour in the cashew cream and the remaining 1/4 cup water. Scrape up anything stuck to the pan, bring to a gentle bubble, then cover and simmer over low heat for 12 minutes, stirring twice, until the chicken is tender and reads 175°F at the thickest piece.
7. Crush the kasuri methi between your palms directly into the pan to release its aroma. Stir in the heavy cream and 1 tsp salt and simmer uncovered 4 to 5 minutes, until the sauce coats a spoon. Turn off the heat and stir in the lemon juice and cilantro; taste and adjust salt.
8. While the curry simmers, make the cauliflower rice: heat 2 tbsp ghee in a wide skillet over medium-high until shimmering, add 1 tsp cumin seeds and the grated ginger and fry 20 seconds. Add the riced cauliflower and 3/4 tsp salt and cook, stirring every 30 seconds, for 5 to 7 minutes until hot, just tender and lightly toasted in spots. Fold in the cilantro.
9. Spoon the cauliflower rice into warm bowls, ladle the methi malai chicken over the top, and drizzle with any ghee that has pooled at the edge of the pan. Fish out the cardamom pods before serving if you like.

Chef's tips

Nutrition (per serving, estimated)

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