Butter Chicken with Roasted Cauliflower and Carrots

Another Primal Diet success- hmmm...this dish takes a little effort but it is SO well worth it... but it makes plenty to feed you for a few meals! I modified this recipe to be a little more flavorful and use what I had on hand.

Roasted Veggies filled the role of rice. Equally satisfying.

Chicken
4 lbs. Chicken (I used thighs and breasts) cut into 1" pieces
6 garlic cloves, crushed
2 Tsp. Garam Masala
3 Tsp. Ground Coriander
3 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
6 oz. Greek-style yogurt

Sauce
7 Tbsp. Butter, chopped
1 Tbsp. White Vinegar
4 Tbsp. Tomato Paste
1 Tsp. Garam Masala
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1 Can Chopped Tomatoes
1.5 Tsp. Cardamom
1.5 Tsp. Cinnamon
1 1/2 C. Coconut Milk
Sea Salt
Crushed Red Pepper
1 Handful Cilantro, coarsely chopped

Vegetables
1 Head Cauliflower, washed and pulled into 1" pieces
8 Carrots, washed, scraped and cut into 3" pieces
Olive Oil
Sea Salt
Pepper
Garam Masala


In a glass dish, place the chicken and rub with all the spices and yogurt. Massage with hands until all pieces are covered. Cover dish and place in fridge for at least an hour.

Preheat the oven to 400. In a deep skillet, melt the butter. Add the vinegar, tomato paste, canned tomatoes, and spices. Heat until it boils and let simmer for about 5 minutes. Add the chicken. Let it simmer for about 15 minutes, until the chicken is cooked through.

In a baking pan with foil, on one side add the cauliflower, drizzle with olive oil and season with salt and pepper. On the other side, add the carrots, drizzle with olive oil and season with salt and garam masala. Cook for 15 minutes. Turn the veggies and place in oven for another 10 minutes.

Add the coconut milk and season with salt and crushed red pepper. Let cook for another few minutes.
Serve over roasted veggies with a pinch or two of cilantro.

This will rock your world. And there is a LOT of extra sauce.... delicious.
-e