Gourmet Butter Cauliflower (with Chicken)

INGREDIENTS

This is a dish bursting with flavour! It really tastes like something out of an Indian restaurant.


Marinade:1 kg chicken fillet, cubed2 teaspoons salt, heaped1 teaspoon Dhana powder1 teaspoon arad (Turmeric)1 teaspoon chilli powder1 teaspoon cayenne pepper½ teaspoon black pepper2 tablespoons sugar
Vagaar:¼ cup oil3-4 heaped tablespoons butter2 green chillies, minced3-4 medium cloves garlic, minced1 small onion, diced1 teaspoon jeera seeds2 teaspoons Kulunji seeds
1 medium head of cauliflower, cleaned and floreted1 medium lemon, juiced (about ¼ cup- don't use bottled juice, it's bitter!)
1 tub of cream2 cups full cream milk1 tablespoon maizena (corn flour) mixed in a little cold water
Greens and chillies, to garnish

METHOD

Marinate chicken for a few hours or overnight.
Heat oil and butter in a large pot then add the onion, garlic, jeera, Kulunji seeds and chillies. Sauté until golden brown.
Add in your chicken and cauliflower. Now allow to cook on high until the colour of the chicken changes and all liquid burns out.
Deglaze with lemon juice.
Finally add in cream, milk and maizena (corn flour). Once it comes to a boil, drop the heat immediately and allow to simmer until well blended.
Cold smoke (instructions can be found on our Smokey Porta Strips recipe) and taste for seasoning. Garnish with chopped greens, sliced green chillies.
Serve hot with simple yellow rice.

INFO & TIPS

>I sometimes roast the cauliflower in the oven and add it in after adding the cream. It's good if you like extra toasty flavour but don't bother if you're short on time.

POSTED ON

16 Feb 2024

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