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 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. Optional: finish with lemon juice or chopped cilantro. Set aside and keep warm.

Make the Butter Chicken
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. Add chicken pieces and cook 5–6 minutes, stirring occasionally, until browned. Stir in tomato sauce, garam masala, turmeric, paprika, cumin, chili powder, and salt. Reduce heat to low and simmer 10 minutes, stirring occasionally. Stir in yogurt and cream. Simmer 5–7 minutes until chicken is cooked through and sauce thickens. Add sweetener (if using) and stir in 1 tbsp butter just before serving.

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

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.