Butter Chicken and Cauliflower

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  Butter(45g)
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  Yellow Onion
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  Garlic(300g)
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  Ginger, Fresh Root(30g)
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  Garam Masala, Ground(15g)
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  Canned Diced Tomatoes
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  1 cup water
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  Cauliflower(680g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Spinach
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  Cream, Heavy Whipping(180g)
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  Lemon Juice, Fresh(15g)
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  fine sea salt and freshly-ground black pepper

Instructions

1. 1Melt the salted butter in a large stockpot over medium-high heat. Add the diced onion, minced garlic, and grated ginger; sauté for 4–5 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Stir in the ground garam masala and cook for 2 minutes over medium-high heat, stirring frequently, until fragrant.
3. 3Add the canned diced tomatoes and stir to combine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Use an immersion blender to purée the sauce until smooth, then continue cooking over medium heat until the sauce reaches a gentle simmer.
4. 4Stir the cauliflower into the sauce and simmer uncovered over medium heat for 10 minutes, stirring occasionally.
5. 5Cut the chicken breast into bite-sized pieces and stir into the sauce. Continue simmering uncovered for 10–12 minutes over medium heat, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is no longer pink, and the cauliflower is tender.
6. 6Stir in the fresh spinach, heavy whipping cream, lemon juice, and remaining salted butter. Cook for 1–2 minutes over medium heat, stirring gently, until the spinach is wilted and the cream is incorporated.
7. 7Taste and adjust seasoning with salt and black pepper as needed.
8. 8Divide the butter chicken and cauliflower evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.