– 3 Tbsp unsalted butter, divided (≈ 45 g) adds a rich, creamy base to the sauce

– 1 small white onion, diced (≈ 70 g) provides a sweet, foundational aroma when sautéed

– 5 cloves garlic, minced offers a pungent, savory depth

– 2 Tbsp fresh ginger, grated or minced (≈ 30 g) adds a zesty, warming kick

– 1 Tbsp garam masala (≈ 6 g) brings authentic Indian warmth and complexity

– 1 tsp chili powder (≈ 2 g) introduces adjustable heat for a spicy edge

– 1 tsp ground coriander (≈ 2 g) infuses earthy notes

– 1 tsp ground cumin (≈ 2 g) delivers a nutty flavor

– 1 tsp ground turmeric (≈ 2 g) provides anti-inflammatory benefits and a golden hue

– 1 can (28 oz / 796 ml) fire-roasted diced tomatoes (or regular diced tomatoes) forms the sauce’s base

– 1 cup water (≈ 240 ml) helps achieve the perfect sauce consistency

– 1½ lb cauliflower florets, bite-sized (≈ 680 g) is the star vegetable that absorbs spices

– 1 lb boneless, skinless chicken breasts or thighs, bite-sized (≈ 450 g) supplies lean protein

– 2 large handfuls fresh baby spinach (≈ 100 g) adds vitamins and a fresh, wilted texture

– ¾ cup heavy cream or coconut milk (≈ 180 ml) creates the creamy finish

– 1 Tbsp fresh lemon juice (≈ 15 ml) brightens the dish with acidity

– Fine sea salt, to taste seasons the dish perfectly

– Freshly ground black pepper, to taste adds a subtle kick and depth