Butter Chicken with Cauliflower Rice
Creamy, spiced, and deeply comforting—this Butter Chicken is a dairy-free twist on the classic, paired with fluffy cauliflower rice for a lighter, low-carb option. It’s a cozy favorite that brings bold Indian-inspired flavor to your weeknight table or meal prep rotation.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
Ingredients
Chicken & Base
8 chicken breasts, boneless & skinless
Juice of 2 lemons
2 heads cauliflower (or 2 bags steamable cauliflower rice)
1 bunch cilantro, chopped (for garnish)
Butter Chicken Sauce
2 tbsp coconut oil
2 tbsp ginger root, minced
8 garlic cloves, minced
4 shallots, finely chopped
1 tsp red pepper flakes
6 tsp garam masala
½ tsp ground black pepper
2 tbsp red curry paste
2 (14 oz) cans roasted tomatoes
8 tbsp tomato paste
2 cans full-fat coconut milk
Instructions
Cook Chicken: Cut chicken into chunks and marinate in lemon juice with a pinch of salt for 15 minutes.
Make Sauce: In a large skillet or pot, heat coconut oil. Sauté ginger, garlic, and shallots until fragrant (about 3–4 mins).
Stir in pepper flakes, garam masala, black pepper, curry paste, tomatoes, and tomato paste. Simmer for 10 minutes.
Add coconut milk and chicken pieces. Simmer for 20–25 minutes, stirring occasionally, until chicken is cooked through and sauce is rich.
Prepare Cauliflower Rice: Steam or sauté cauliflower rice until soft (5–7 mins).
Assemble: Serve butter chicken over cauliflower rice and garnish with fresh cilantro.
Nutrition
- Calories: 480
- Fat: 30g
- Carbohydrates: 12g
- Protein: 40g