Butter Chicken with Spiced Cauliflower Rice

A creamy, spiced butter chicken served over fragrant cauliflower rice for a flavorful, low-carb twist on a classic Indian dish.

This recipe pairs tender, flavorful butter chicken with a light and aromatic spiced cauliflower rice, creating a satisfying meal that’s both comforting and lower in carbs. The chicken is simmered in a rich, creamy tomato-based sauce infused with garam masala, ginger, garlic, and warm spices, then finished with yogurt and cream for a silky texture. Served over golden cauliflower rice seasoned with cumin, coriander, and turmeric, it delivers all the depth of classic Indian flavors in a lighter, nutrient-rich dish that can be customized with fresh cilantro or a squeeze of lemon.

Servings

Prep Time

15-20 minutes

Cook Time

30-35 minutes

Total Time

45-55 minutes

Ingredients

For the Spiced Cauliflower Rice
1 medium head cauliflower, riced (~4 cups)
1 tbsp butter or olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
Salt, to taste
Optional: squeeze of lemon juice or sprinkle of fresh cilantro

For the Butter Chicken
1 tbsp butter or oil (for sautéing)
20 oz boneless, skinless chicken thighs, cut into bite-sized pieces
½ small onion, finely diced
2 cloves garlic, minced
2 tsp fresh grated ginger (or ½ tsp ground ginger)
¾ cup canned tomato sauce (no sugar added)
1 tbsp garam masala
½ tsp ground turmeric
½ tsp paprika
¼ tsp ground cumin
¼ tsp chili powder (adjust to taste)
½ to ¾ tsp salt (to taste)
¼ cup plain Greek yogurt (or full-fat plain yogurt)
¼ cup heavy cream (or coconut milk for dairy-free)
1 tbsp butter (added at the end for richness)

Garnish
Dollop of yogurt
Chopped cilantro

Instructions

Make the Spiced Cauliflower Rice
Remove leaves and core from 1 medium head of cauliflower (~4 cups riced). Pulse florets in a food processor until rice-like. Heat 1 tablespoon butter or olive oil in a skillet over medium heat. Add the riced cauliflower. Stir in ½ teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon turmeric, and salt to taste. Sauté for 5–7 minutes, stirring frequently, until tender but not mushy. Optional: finish with a squeeze of lemon juice or sprinkle of fresh cilantro. Set aside and keep warm.

Make the Butter Chicken
Heat 1 tablespoon butter or oil in a large skillet over medium heat. Add ½ small onion, finely diced, and cook for 3–4 minutes until soft. Add 2 minced garlic cloves and 2 teaspoons fresh grated ginger, cooking 1–2 minutes until fragrant. Stir in 20 oz chicken thighs, cut into bite-sized pieces, and cook 5–6 minutes, until browned. Add ¾ cup tomato sauce, 1 tablespoon garam masala, ½ teaspoon turmeric, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon chili powder, and ½–¾ teaspoon salt. Reduce heat to low and simmer 10 minutes, stirring occasionally. Stir in ¼ cup Greek yogurt and ¼ cup heavy cream (or coconut milk). Simmer 5–7 minutes, until chicken is cooked through and sauce thickens. Just before serving, stir in 1 tablespoon butter for richness.

Serve
Spoon the butter chicken generously over a bed of spiced cauliflower rice. Garnish with chopped cilantro, a dollop of yogurt, or a swirl of cream/yogurt.

Remove leaves and core from cauliflower, then cut into florets. Pulse in a food processor until it resembles rice grains.

Heat butter or oil in a large skillet over medium heat. Add the riced cauliflower, then sprinkle in cumin, coriander, turmeric, and salt.

Sauté 5–7 minutes, stirring frequently, until tender but not mushy.

In a large skillet, heat butter or oil over medium heat. Add onion and sauté 3–4 minutes until soft and translucent. Add garlic and ginger; cook 1–2 minutes until fragrant.