Preparation

• Place cauliflower florets into TC ProM2.0 bowl and chop for 20 seconds, speed 6 until rice-sized pieces. Place into steamer dish, poking a hole in the center to let the steam through. Set aside. Wash and dry the mixing bowl.
• Place garlic cloves, ginger, and 1 chilli deseeded and halved into mixing bowl and chop for 5 seconds, speed 7.
• Add 1 onion, quartered, and chop for 5 seconds, speed 5. Scrape down sides with a spatula.
• Add coconut oil, cinnamon, paprika, garam masala, ground cardamom, ground coriander, ground cumin, and tumeric and cook 100C, 5 minutes, speed 1. Loosen the mixture from the sides and base of the bowl with a spatula.
• Add coconut cream, lemon juice, tomato paste, salt, and chopped chicken to the bowl. Place steamer dish into position and set the temperature to 120C, 25 minutes, reverse speed 1.
• Place cauliflower rice into a serving dish and butter chicken in a separate dish.
• Serve butter chicken and cauliflower rice with steamed vegetables or salad.
• Cauliflower rice can be substituted with Jasmine rice or mashed potato.