Creamy Butter Chicken with Cumin Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Silky, deeply spiced butter chicken built on butter, cream and almond flour instead of sugar and starch — the gravy still clings the way it should. Marinated chicken thighs are charred in a hot skillet, then simmered in a tomato-cream sauce finished with crushed kasuri methi, and spooned over buttery cauliflower rice popped with cumin seeds and curry leaves.

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 1½-inch pieces
• 1/2 cup plain whole-milk Greek yogurt
• 1 tbsp grated fresh ginger
• 4 cloves garlic, grated
• 1 1/2 tsp garam masala
• 1 tsp ground turmeric
• 2 tsp Kashmiri chili powder
• 1 1/2 tsp fine sea salt
• 2 tbsp ghee

• 4 tbsp unsalted butter
• 1 tsp cumin seeds
• 2 tsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp Kashmiri chili powder
• 3/4 cup canned crushed tomatoes (no sugar added)
• 3 tbsp blanched almond flour
• 1 cup heavy cream
• 1/2 cup water or unsalted chicken broth
• 1 tsp granulated monk fruit–erythritol sweetener
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp fine sea salt, plus more to taste
• 2 tbsp chopped fresh cilantro

• 24 oz riced cauliflower (about 6 cups)
• 3 tbsp ghee
• 1 1/2 tsp cumin seeds
• 12 fresh curry leaves (optional but lovely)
• 1 serrano chile, thinly sliced
• 3/4 tsp fine sea salt
• 1 tbsp fresh lemon juice

Instructions

1. In a large bowl, stir together the yogurt, ginger, garlic, garam masala, turmeric, Kashmiri chili powder and 1½ tsp salt. Add the chicken and toss to coat every piece. Cover and marinate at room temperature 20 minutes, or refrigerate up to 12 hours.
2. Heat the 2 tbsp ghee in a 12-inch skillet over medium-high until it shimmers. Add the chicken in a single layer, working in two batches so the pan stays hot, and sear undisturbed 3 minutes per side until browned and lightly charred at the edges — it does not need to be cooked through. Transfer to a plate and set aside with any juices.
3. Reduce heat to medium and add the 4 tbsp butter to the same skillet. When it foams, add the cumin seeds and sizzle 30 seconds until fragrant, then add the ginger and garlic and cook 1 minute, scraping up the browned bits from the bottom of the pan.
4. Stir in the coriander, garam masala and Kashmiri chili powder and toast 20 seconds. Add the crushed tomatoes and ½ tsp salt, then cook 6 to 8 minutes, stirring often, until the mixture darkens to a brick red and the butter separates around the edges.
5. Sprinkle the almond flour over the tomato mixture and stir 1 minute to toast it. Whisk in the heavy cream and water in a steady stream until smooth, then add the sweetener. Bring to a bare simmer.
6. Return the chicken and its juices to the pan. Simmer gently, uncovered, over medium-low for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through (165°F) and the gravy coats the back of a spoon. If it tightens too much, loosen with a splash of water.
7. Crush the kasuri methi between your palms and stir it in, along with any final salt to taste. Cover and keep warm off the heat while you make the cauliflower rice.
8. Heat the 3 tbsp ghee in a second large skillet over medium-high. Add the cumin seeds, curry leaves and serrano and cook 30 to 45 seconds until the seeds crackle and the leaves stop sputtering.
9. Add the riced cauliflower and ¾ tsp salt. Cook, tossing every 30 seconds or so, for 5 to 7 minutes over medium-high heat until the cauliflower is tender with a few toasty golden spots and the pan is dry — do not cover it, or it will steam and turn soggy. Turn off the heat and stir in the lemon juice.
10. Spoon the cauliflower rice into bowls, ladle the butter chicken over the top, and scatter with chopped cilantro. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

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