We are all about being adventurous in the kitchen, but when it comes to complicated flavor profiles, we would rather leave it to the experts. We were craving Indian food so our friends at Saffron Road recommended that we try their Tikka Masala sauce to spice up our regular pan seared chicken. It went perfectly over cauliflower rice and keeps well, so it’s great for lunch the next day! Great call, all around!
As always be sure to tag #HBFit to show us your version of this super easy and yummy recipe!
SAFFRON ROAD CHICKEN TIKKA MASALA
- 2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- ¼ tsp each salt and freshly ground pepper
- 2 tbsp clarified butter or ghee*
- 1 package (7 oz) Saffron Road Tikka Masala Simmer Sauce
- 6 cups turmeric or plain cauliflower rice
- ⅓ cup cilantro leaves
Turmeric Cauliflower “Rice” Ingredients:
- 1 large head of cauliflower (riced)
- 2 teaspoons sesame oil
- ½ teaspoon sea salt (or more, to taste)
- ¼ teaspoon turmeric
Toss chicken with salt and pepper. Heat ghee in a skillet over medium-high heat and sear chicken for 10 to 12 minutes or until golden brown. Reduce heat to medium-low and add Saffron Road’s Tikka Masala Simmer Sauce . Simmer for 5 to 7 minutes, stirring frequently, until chicken has cooked through.
Serve Chicken Tikka Masala over turmeric cauliflower rice and garnish with cilantro leaves.
*TIP: To make clarified butter: In microwave safe bowl, melt butter on high heat for 1 minute. Let settle for 1 minute, so that solids settle to bottom. Skim any foam off the top. Pour or spoon out clarified butter. Discard white sediment.
Turmeric Cauliflower Rice Instructions:
Chop the head of cauliflower roughly. Add the cauliflower to a food processor (small batches work the best- don’t fill the food processor more than ½ way full), and process until the cauliflower is broken up into pieces and resembles rice. In a skillet, heat up sesame oil. Add the riced cauliflower, and saute until heated through. Add the sea salt and turmeric. Rice should be cooked until soft, but not mushy or browned.
Photographs: Charlotte Ferguson