Aromatic Pakistani Paleo Murgh Makhani with Cauliflower Rice

Allergens

None

Ingredients

• 6 boneless, skinless chicken thighs
• 1 large head of cauliflower
• 2 tablespoons ghee
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1
• inch piece of ginger, grated
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup canned tomato puree
• 1/2 cup full
• fat coconut milk
• Fresh cilantro, chopped, for garnish

Instructions

1. a. Begin by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside. b. In a large skillet, heat ghee over medium heat. Add onions and cook for 5 minutes or until softened. c. Stir in garlic and ginger, cooking for another minute. d. Add paprika, coriander, cumin, garam masala, turmeric, salt, and pepper to the skillet. Cook for 1 2 minutes to allow spices to bloom. e. Pour in tomato puree and coconut milk. Stir well to combine and bring the sauce to a simmer. f. Add chicken thighs and cook for 15 20 minutes, turning occasionally until fully cooked. g. While the chicken cooks, heat another skillet over medium heat. Add the cauliflower rice and cook for 6 8 minutes or until tender and slightly golden. Season with salt to taste. h. Serve the Murgh Makhani on top of the cauliflower rice, garnishing with fresh cilantro.

Chef’s Insight

To enhance the rich flavors of this Paleo Murgh Makhani, add a pinch of cardamom or saffron to the spice mix.

Notes

Adjust the heat of the dish to taste by adding more or less paprika, coriander, or cumin.