Tikka Masala With Cauliflower Rice Food

TIKKA MASALA WITH CAULIFLOWER RICE

Steps:

• Heat Tikka Masala sauce according to directions on package, and add BurgerFit burgers to sauce to heat at the same time.
• In a separate pot, heat cauliflower rice until hot.
• Put naan bread (if using) in the oven according to instructions.
• Once sauce and burgers are heated fully, serve over cauliflower rice and top with chopped cilantro.
• Serve with a piece of naan bread.

CAULIFLOWER TIKKA MASALA

Steps:

• Pre-heat the oven to 200ºc/390ºF.
• Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
• In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
• Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
• Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

CAULIFLOWER TIKKA MASALA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

CHICKEN TIKKA MASALA WITH SEASONED JASMINE RICE

Steps:

• Trim fat from chicken breasts and discard or add to chicken stock bag.
• Cut chicken breasts into 1 inch cubes.
• Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
• For sauce, heat butter in large skillet on medium heat.
• Saute garlic.
• Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
• Stir in heavy whipping cream, allow to simmer.
• Thread marinated chicken cubes onto skewers.
• Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
• Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
• Rice:.
• In medium sauce pan, briefly saute green onions, onions and garlic in butter.
• Add rice and seasonings, allow rice to cook 1-2 minutes.
• Add water and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• Turn off stove, allow to stand covered for additional 10 minutes.
• Remove whole cloves before serving.