Prepare the cauliflower rice: If using frozen, microwave according to package instructions. If using fresh, grate the cauliflower on a box grater or pulse in a food processor until it resembles rice grains. Set aside in a bowl. You should see fluffy, rice-like pieces — not a paste.

Toast the spices: Place a large frying pan over medium-high heat and add the ghee or butter. Once it melts and starts to sizzle (you'll hear a gentle bubbling sound), add the garam masala, cumin, turmeric, paprika, and chilli powder. Stir continuously for 30 seconds until the spices become fragrant and darken slightly in colour. The aroma will fill your kitchen — that's the moment you know the spices are awake.

Sauté the aromatics: Add the diced onion to the spiced butter. Cook for 3-4 minutes, stirring frequently, until the onion turns translucent and soft. The edges should just start to brown. Add the minced garlic and grated ginger, and cook for another minute until they smell pungent and sweet, not burnt.

Brown the chicken: Add the chicken pieces to the pan in a single layer (work in batches if your pan is small). Let them cook undisturbed for 2 minutes — you want a deep golden-brown crust on one side. Flip each piece and repeat. The chicken should look caramelised, not grey. The sizzling sound will quieten as the moisture evaporates.

Build the sauce: Pour in the tin of chopped tomatoes. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pan — that's pure flavour. Stir everything together, then reduce the heat to medium-low. Let it simmer gently for 8 minutes. The sauce will thicken and darken, and the raw tomato smell will mellow into a rich, savoury aroma.

Finish the sauce: Stir in the double cream or coconut milk. The sauce will turn a beautiful orange-rose colour and become silky. Taste and season with salt and black pepper. If the sauce seems too thick, add a splash of water or chicken stock until it reaches a pourable consistency. Let it bubble gently for 2 more minutes — the bubbles should be small and lazy, not violent.

Combine and serve: Add the prepared cauliflower rice directly to the pan with the sauce, or serve the butter chicken over a bed of cauliflower rice in bowls. Stir gently to coat the rice, then garnish with fresh coriander. The rice should be warm but not swimming in sauce — every grain should be lightly coated.