No-Butter Butter Chicken with Cauliflower

In large saucepan, cook onions in a couple of tablespoons of oil over medium heat until soft. Add chicken and cook until liquid evaporates (about 10 minutes). Heat the milk in the microwave until nearly boiling.

Meanwhile, add half the can of crushed tomatoes to the pot. Whisk masala and flour into the remaining tomatoes in the can, and then add to the pot.

Gradually stir in the hot milk. Chop cauliflower into small pieces, and stir into the sauce. Continue to stir occasionally until sauce begins to bubble. Cover, reduce heat, and simmer until cauliflower is al dente (about 10 minutes). Serve over hot basmati rice.

Scott's Note: This is my own variation of the Indian classic, incorporating chopped cauliflower and (gasp!) eliminating the butter and cream. Still very creamy and tasty, but easier and much healthier than the traditional version. A hit with everyone who has tasted it.