Butter Chicken with Roasted Cauliflower

Ingredients

• Chicken and yogurt

  600 g boneless skinless chicken breast

  raw weight; cut into 1 inch (2.5 cm) pieces

• 120 g plain whole-milk yogurt

  regular unsweetened yogurt, not Greek

• 2 g sweet paprika

  for the chicken

• 1 g ground cumin

  for the chicken

• 1 g ground turmeric

  for the chicken

• 7 g fresh ginger

  peeled and finely grated; for the chicken

• 6 g garlic

  peeled and finely grated; for the chicken

• 1 g fine table salt

  for the chicken

• Roasted cauliflower

  600 g cauliflower florets

  raw trimmed weight; cut into 1.5 inch (4 cm) florets

• 20 g olive oil

  all used for roasting

• 1 g fine table salt

  for the cauliflower

• Tomato and cream sauce

  30 g unsalted butter

  for the sauce base

• 150 g yellow onion

  peeled weight; finely chopped

• 6 g garlic

  peeled and finely grated; for the sauce

• 8 g fresh ginger

  peeled and finely grated; for the sauce

• 2 g sweet paprika

  for the sauce

• 1 g ground cumin

  for the sauce

• 3 g ground coriander

  pure ground coriander seed

• ½ g ground cinnamon

  weigh with a precision scale

• 0.2 g ground cloves

  weigh with a precision scale

• ½ g ground cayenne pepper

  pure cayenne, not an American chili seasoning blend

• ½ g ground black pepper

  for the sauce

• 400 g no-salt-added canned crushed tomatoes

  including all juice

• 20 g no-salt-added tomato paste

  for the sauce

• 100 g water

  for the sauce

• 5 g granulated sugar

  for the sauce

• 2 g fine table salt

  for the sauce

• 100 g heavy whipping cream

  about 36% fat; add near the end

• 10 g fresh cilantro

  leaves and tender stems, chopped; finish

Directions

1. Coat the chicken in spiced yogurt

   Heat the oven to 425°F (220°C) conventional, or 400°F (200°C) fan. Mix 120 g yogurt, 2 g paprika, 1 g cumin, 1 g turmeric, 7 g ginger, 6 g garlic and 1 g salt in a bowl. Fold in all 600 g chicken pieces. Cover and refrigerate while you prepare the cauliflower and sauce. This is a short coating step, not an overnight marinade. Keep the bowl and its utensils separate from ready-to-eat food.

2. Roast the cauliflower until golden

   Toss all 600 g cauliflower with 20 g olive oil and 1 g salt on a large rimmed tray. Spread in a single layer with space between the florets. Roast for about 25–30 minutes, turning once halfway, until tender with browned edges. Leave on the tray while the sauce finishes. If your tray is small, use two trays rather than crowding the florets.

3. Build the warmly spiced tomato sauce

   While the cauliflower roasts, melt 30 g butter in a deep wide pan over medium heat. Add 150 g onion and cook for about 7 minutes, stirring, until softened. Add the remaining 6 g garlic and 8 g ginger; stir for 30 seconds. Lower the heat and stir in the remaining 2 g paprika, 1 g cumin, 3 g coriander, 0.5 g cinnamon, 0.2 g cloves, 0.5 g cayenne and 0.5 g black pepper for 20 seconds without scorching. Add all 400 g tomatoes, 20 g tomato paste, 100 g water, 5 g sugar and the remaining 2 g salt. Simmer gently, uncovered, for about 8–10 minutes, stirring occasionally. Keep the sauce loose enough to surround the chicken.

4. Cook the chicken and finish with cauliflower

   Add the chicken and every bit of its yogurt coating to the tomato sauce. Stir, bring back to a gentle simmer and cook for about 12–15 minutes, stirring occasionally so the pieces cook evenly. Check several of the largest pieces with a food thermometer: chicken must reach 165°F (74°C) in the centre. Continue cooking if needed. Raw-chicken coating is safe to use only because it is cooked thoroughly with the chicken; never use it as a cold finishing sauce. Lower the heat, stir in all 100 g cream and all roasted cauliflower, including oil and juices from the tray, and warm gently for 2–3 minutes. Do not boil vigorously. Fold in all 10 g cilantro and divide the chicken, cauliflower and sauce evenly between four portions.