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

2

Prep Time

15-20 minutes

Cook Time

30-35 minutes

Total Time

45-55 minutes

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

Preparation

  • Remove the leaves and core from the cauliflower and cut into florets. Rice it in a food processor until small and rice-like.
  • Finely dice the onion, mince the garlic, and grate the ginger.
  • Cut the chicken thighs into bite-sized pieces.
  • Measure out the tomato sauce, yogurt, cream (or coconut milk), butter, and all spices.
  • Chop cilantro for garnish and set aside.

Cooking

  • Heat butter or olive oil in a large skillet over medium heat. Add the riced cauliflower and season with cumin, coriander, turmeric, and salt.
  • Sauté, stirring frequently, until tender but not mushy. Add a squeeze of lemon or cilantro if desired. Transfer to a bowl and keep warm.
  • In the same skillet, heat butter or oil over medium heat. Add the onion and cook until soft and translucent.
  • Stir in the garlic and ginger and cook briefly until fragrant.
  • Add the chicken pieces and cook until lightly browned on the outside.
  • Stir in the tomato sauce, garam masala, turmeric, paprika, cumin, chili powder, and salt. Reduce heat and simmer until the chicken begins to tenderize.
  • Stir in the yogurt and cream (or coconut milk) and continue simmering until the sauce thickens and the chicken is fully cooked.
  • Finish by stirring in butter for extra richness.

Serving

  • Spoon the spiced cauliflower rice into bowls.
  • Top generously with the butter chicken and sauce.
  • Garnish with chopped cilantro and a dollop of yogurt or a swirl of cream if desired.
  • Serve warm.