Best Butter Chicken Ever! Inspired by Jo from Quirky Cooking

Prepare Ingredients:

Chop onion into small dice. Peel and mince garlic and ginger. Small dice chili if using.

Start Butter Chicken:

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic, ginger and chili using as much or as little as desired then sauté until soft; about 5 to 10 minutes. In the meantime, cut chicken into bite size pieces, about 2 cm thick.

Start Butter Chicken:

Add spice mix, ¾ coconut cream stir can before adding, tomato paste, a few squeezes of lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer, for 20-30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

Cook Cauliflower "Rice":

In the meantime, remove and discard the core of the cauliflower, then finely chop using a food processor or a knife. In a pan, add cauliflower and up to ½ cup water. Cook, stirring occasionally, for 3 to 5 minutes, or until the cauliflower has softened, the water is absorbed and is cooked to your liking. Season with salt and pepper.

Prepare Vegetables:

Cut carrots into ½ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

You Plate It:

Divide cauli rice, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!