SCD Butter Chicken (Murgh Makhani)

When my husband announced that he was missing his favorite Indian dish, I heard a call to action. It seemed funny to me that living in the Seattle area among a sea of Indian restaurants, he couldn't get his hands on butter chicken. I've been making it myself for years and it turns out that with only a very minor adjustment to my favorite recipe, I could make it safe for him to eat on the SCD. When he tasted it he got very happy and told me it was the best he'd ever had and that the only problem with it was that there wasn't enough for him to bathe in. He's pretty silly but trust me, that was a huge compliment. So if you're jonesing for some Indian lunch buffet, here's the recipe:

1/4 cup butter
2 pounds boneless, skinless chicken cut into bite-sized pieces
1/2 cup very finely chopped onion
1/2 tsp salt
1/4 tsp cayenne (you can vary this depending on how spicy you like it)
4 cloves garlic
2 tsp curry powder
1 cup coconut milk
3 tomatoes, diced
2 tsp garam masala
2 bay leaves
1/2 tsp paprika
1 head cauliflower

Melt the butter over medium heat in a large skillet and cook the chicken in it until the outside turns white. Remove the chicken with a slotted spoon. Add the onions, salt and cayenne to the pan and saute until the onions are translucent. Add the garlic and ginger and saute for another two minutes. Add the curry powder and cook for 30 seconds. Then add about 2 tablespoons of the coconut milk and cook until most of the moisture is gone. Add the tomatoes and let them saute for a minute and then add the garam masala, bay leaves, paprika and the rest of the coconut milk. Add the chicken back to the pan, lower the heat and put a lid on it.  Let it simmer for about an hour. Meanwhile, preheat the oven to 475 degrees. Break up the head of cauliflower into small florets and spread them on a baking sheet, drizzled with a little olive oil. Roast the cauliflower in the oven for about 20 minutes. Put the cauliflower through a ricer (you can use a potato masher if you don't have a ricer).  Finish the sauce with a little coarse salt and serve over the cauliflower.