Tandoori-Style Butter Chicken

• Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes.
• Add the cauliflower rice and boil for 1 more minute, then drain and set aside.
• Meanwhile, chop the onion and crush or mince the garlic.
• Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

• Melt a knob of butter in a deep frying pan over medium-high heat. Fry the onion with half of the garlic for 2 - 3 minutes.
• Add the ginger, the smoked paprika and the chili pepper, along with the rest of the garam masala and the cumin. Fry for 1 - 2 minutes.
• Prepare the stock.
• Roughly chop the tomato.

• Add the tomato, the stock and the tomato paste, then cook for 5 minutes, covered.
• Melt a small knob of butter in a frying pan over high heat.
• Fry the chicken in its marinade for 3 - 4 minutes.
• Meanwhile, finely dice the cucumber.

Did you know... the tomato in this recipe contains vitamin A, a nutrient that supports the maintenance of normal vision.

• To the sauce, add a generous knob of butter and half of the remaining yogurt. Use an immersion blender to process until smooth. 
• Transfer the chicken to the sauce and cook for 7 - 8 minutes over a low heat. Season to taste with salt and pepper.
• In a small bowl, combine the cucumber with the rest of the garlic and the yogurt.