About the recipe

'm calling this Bombay chicken because I was given a gift of a bunch of spices recently and one of them is called Bombay seasoning. I guess it could also be called Mumbai, but we called it delicious. This requires a decent number of spices, but if you don't have all of them just use a good curry seasoning as the foundation. The heavy cream takes it to the next level like a good Indian restaurant butter chicken.

Ingredients

2 tablespoons olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 large carrots, chopped
½ large head cauliflower, chopped into small pieces
1/2 lb diced chicken breast or thigh
1 teaspoon garam masala
1 teaspoon ground fenugreek
1 teaspoon turmeric powder
1/2 teaspoon curry powder or Bombay seasoning
2 tbsp tomato paste
1 handful cherry or sungold tomatoes
1 bunch chopped greens like chard
Salt to taste
1/4 cup warm milk
1/4 cup heavy cream
1 lb dried Etto pasta (sedani)
Fresh cilantro leaves, chopped (for garnish)

Sedani pasta box

Preparation

In one bowl season the cauliflower with 1/2 of the spices and in a second bowl season the chicken with the other 1/2.
Heat olive oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent, about 4-5 minutes. Add minced garlic and ginger to the pan. Sauté for another 1-2 minutes until fragrant. Add the seasoned cauliflower to the pan. Stir well to combine with the onions, garlic, and ginger. Cook for a few minutes to toast the spices and create a golden brown color. Put back in the bowl
Add the chicken to the pan and cook until browned. Add the tomato paste, tomatoes and the cauliflower from the bowl, stir to combine everything well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick. Pour in the milk and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the sauce thickens a bit add the chopped greens and stir in the heavy cream to give the sauce a creamy texture. Simmer for an additional 2-3 minutes.
Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Add the pasta to the pan with the sauce and mix well. Add pasta water as needed to create a cohesive sauce. Serve and garnish with cilantro. Buon Appetito or Bhojan Kaa Aanand Lijiye!