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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Butter chicken is a very popular curry, and not just in India—you'll find many variations of this beloved dish on Indian menus around the world. You'll rarely find cauliflower in the starring role, though it really comes to life in this creamy, buttery recipe inspired by the classic. Roasting the cauliflower thoroughly tenderizes it, adding sweetness and complexity. After roasting, it's ready to absorb all the flavors from the curry.
Enjoy it hot, and serve with naan or steamed rice.
Hear more from Resident Chetna Makhan on our new podcast, Either Side Eaters, where cross-Atlantic friends Katie Quinn and Jen Phanomrat compare notes with their guests on everything from scone etiquette to charcuterie trends. —Chetna Makan
Watch This Recipe
Chetna Makan's Cauliflower Butter Masala
Ingredients
- Curry
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2 tablespoons
sunflower oil
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4 tablespoons
salted butter, divided
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1
cinnamon stick
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2
bay leaves
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4
cardamom pods
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1 teaspoon
cumin seeds
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2
onions, finely chopped
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6
garlic cloves, finely chopped
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1
(1-inch) piece ginger, peeled and finely chopped
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1
(14-ounce) can diced tomatoes
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground turmeric
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1 teaspoon
garam masala
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1 teaspoon
ground coriander
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1 tablespoon
kasuri methi (dried fenugreek leaves)
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1 teaspoon
honey
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3 tablespoons
heavy cream
- Cauliflower
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1
large cauliflower, cut into small florets
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1/2 teaspoon
kosher salt
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1/2 teaspoon
chili powder
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1/2 teaspoon
ground turmeric
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2 tablespoons
sunflower oil
Directions
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Heat the oil and 2 tablespoons of butter over medium heat, then add the cinnamon, bay leaves, cardamom, and cumin. Let sizzle for a few seconds, then add the onions and cook over medium heat for 8 to 10 minutes, until the onions turn golden brown.
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Add the garlic and ginger and cook for another minute. Next, add the tomatoes, salt, and 1 cup of water. Cover and cook on low heat for 20 to 25 minutes.
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In the meantime, heat the oven to 400°F. Place the cauliflower florets on a baking sheet with the salt, ground spices, and sunflower oil, and mix well to coat. Roast for 20 minutes, until they start to turn golden brown at the tips.
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Add the turmeric, garam masala, coriander, fenugreek, honey, and 1 cup of water to the simmering tomato mixture and stir well.
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Add the roasted cauliflower, stir again to coat, then cover with a lid and cook for 10 minutes, until the cauliflower is cooked through.
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Add in the heavy cream and remaining 2 tablespoons of butter, stir well to combine, and serve with naan or steamed rice.
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