Butter Chicken Curry with Fragrant Basmati Rice and Roasted Cauliflower

Preheat oven to 425°F (220°C).

Remove meat from rotisserie chicken, discarding skin and bones. Shred the meat into bite-sized pieces and set aside (you should have about 3-4 cups).

Cut cauliflower into florets, wash thoroughly, and pat dry. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Roast cauliflower in the preheated oven for 20-25 minutes, tossing halfway through, until golden brown and tender.

While cauliflower is roasting, dice the onion. Mince the garlic cloves. Peel and grate the ginger to yield about 1 tablespoon.

Rinse basmati rice under cold water until water runs clear, about 3-4 times. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add cardamom pods, cinnamon stick, and bay leaf, and toast for 30 seconds until fragrant.

Add the rinsed rice to the saucepan with the spices, along with 3 cups of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

Remove rice from heat, keep covered, and let steam for 5 minutes. Then fluff with a fork and remove whole spices.

While rice is cooking, prepare the curry. In a large, deep skillet or Dutch oven, melt 3 tablespoons butter over medium heat.

Add diced onion to the skillet and sauté for 5-6 minutes until softened and translucent.

Add minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.

Add garam masala, turmeric, cumin, coriander, and paprika to the skillet. Stir constantly for 30 seconds to toast the spices.

Add tomato paste and cook for 1 minute, stirring constantly.

Pour in crushed tomatoes, scraping any browned bits from the bottom of the pan. Simmer for 5 minutes until slightly thickened.

Transfer the tomato mixture to a blender and carefully blend until smooth (or use an immersion blender). Return the sauce to the pan.

Reduce heat to medium-low and stir in heavy cream and yogurt. Simmer gently for 5 minutes, stirring occasionally.

Add the shredded rotisserie chicken to the sauce and simmer for another 5 minutes until heated through.

Stir in honey and remaining 1 tablespoon butter. Season with remaining salt to taste.

Cut the lemon in half and squeeze juice from half the lemon into the curry. Stir to incorporate.

Serve the butter chicken over the fragrant basmati rice with roasted cauliflower on the side.

Garnish with fresh chopped cilantro and serve with lemon wedges from the remaining half lemon.