Name: Chicken and Cauliflower in Garam Masala–Tomato Sauce
Total time: 30 min
Cuisine: AsiaIndian
Ingredients: 1 tablespoon garam masala; 1 1/2 teaspoons table salt; 1/2 teaspoon cayenne pepper; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces; 3 tablespoons vegetable oil, divided; 1 1/2 tablespoons grated fresh ginger, divided; 1/2 head cauliflower (1 pound), cored and cut into 1⁄2-inch florets (about 3½ cups); 1 onion, chopped fine (1 cup); 3 garlic cloves, minced (3 teaspoons); 1 (28-ounce) can crushed tomatoes; 3/4 cup heavy cream

Why This Recipe Works

To turn this restaurant classic into a homemade weeknight dinner, we saved time (and dishes) by poaching the chicken directly in the flavorful sauce. A simple combination of garlic, ginger, and garam masala brought depth of flavor to our sauce. Adding the cauliflower to the pot at the beginning of the cooking process with the onion ensured that it would be tender by the time the chicken was cooked through. UPDATE: This recipe has been slightly reformulated since its initial publication. The revision you see here was published in February of 2021.

Before You Begin

Serve over basmati rice, sprinkled with fresh cilantro leaves.

Instructions

Combine garam masala, salt, and pepper in small bowl. Toss chicken, 1 tablespoon oil, 1 tablespoon ginger and 1 tablespoon spice mixture together in medium bowl.

Heat remaining 2 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add cauliflower and onion and cook, stirring frequently, until onion is softened and lightly browned, about 5 minutes. Stir in garlic, remaining spice mixture, and remaining ½ tablespoon ginger and cook until fragrant, about 30 seconds. Add tomatoes and chicken to pot and bring to boil. Stir and reduce heat to medium-low and simmer, covered, until chicken is cooked through and cauliflower is tender, 10 to 15 minutes.

Off heat, stir in cream. Season with salt and pepper to taste. Serve.