Turmeric Cauliflower Chicken Recipe

Ingredients

• 2 heads Cauliflower (washed, cut into bite‑size florets, soaked in turmeric water)
• 1 tsp Turmeric Powder (for soaking water and later cooking)
• 120 ml Ghee (about 1/2 cup, clarified butter)
• 1 kg Chicken (bone‑in pieces, cut into medium chunks)
• 1 tsp Salt (white salt, adjust to taste)
• 3 medium Onion (finely chopped)
• 2 medium Green Tomato (chopped; can use regular tomatoes if unavailable)
• 2 tbsp Garlic‑Ginger Paste (store‑bought or homemade)
• 2 tsp Coriander Powder (ground coriander)
• 1 tsp Red Chili Powder (adjust for heat)
• 1 tsp Fenugreek Powder (optional, adds depth)
• 4 pieces Green Chili (slit lengthwise)
• 120 ml Water (about 1/2 cup, for steaming)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Cauliflower

   Wash the cauliflower heads thoroughly, then soak the florets in water mixed with 1 tsp turmeric for about 5 minutes until they soften slightly.

   Time: PT5M

2. Cut Cauliflower

   Using a sharp knife, cut the softened cauliflower into bite‑size florets.

   Time: PT5M

3. Prep Vegetables & Spice Mix

   Finely chop 3 onions, 2 green tomatoes, slice 4 green chilies, and measure garlic‑ginger paste, turmeric, coriander powder, red chili powder, and fenugreek powder.

   Time: PT5M

4. Heat Ghee

   Place the kadhai over medium heat and melt 120 ml (½ cup) ghee.

   Time: PT3M

   Temperature: Medium heat

5. Sauté Chicken

   Add the chicken pieces, sprinkle 1 tsp salt, and sauté for 7 minutes until the surface turns lightly golden and the pieces release from the pan.

   Time: PT7M

   Temperature: Medium heat

6. Build the Masala

   Add the chopped onions, tomatoes, garlic‑ginger paste, 1 tsp turmeric, coriander powder, red chili powder, and fenugreek powder. Stir and cook for 5 minutes until the oil separates from the masala.

   Time: PT5M

   Temperature: Medium heat

7. Add Cauliflower & Steam

   Gently fold the pre‑soaked cauliflower florets into the masala, pour in 120 ml water, mix, then cover with a lid and simmer on low heat for 15 minutes.

   Time: PT15M

   Temperature: Low heat

8. Finish with Green Chilies

   Uncover, add the sliced green chilies, and cook uncovered for 2 minutes until the ghee rises to the surface.

   Time: PT2M

   Temperature: Medium heat

9. Garnish and Serve

   Transfer the curry to a serving bowl, garnish with chopped fresh cilantro, and serve hot with roti or rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g