Now and Later Butter Chicken

The Recipe: Now and Later Butter Chicken

The Bottom Line: A perennial favorite. It does make a lot of sauce, which can be frozen for easy lefties at a later date. I cooked double the amount of chicken so I could freeze a couple whole portions and not have to cook any chicken later and it still felt like more than enough sauce for the chicken and to drizzle over the zhuzhed up riced cauliflower.

The Nitty Gritty: As per my normal I used cut up dark meat chicken rather than full thighs because that’s what works out best in my house. I follow this recipe without further modification and its delicious and easy. I do zhuzh up the riced cauliflower I serve this over which is something I recommend every time you make it. Onions and garlic sauteed in butter, steam the riced cauliflower about half way and then add to the skillet with the onions and garlic and cook until desired tenderness.

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