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
20 oz boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp butter or oil (for sautéing)
1 tbsp butter (added at the end for richness)
½ small onion, finely diced
2 cloves garlic, minced
2 tsp fresh grated ginger (or ½ tsp ground ginger)
¾ cup canned tomato sauce
¼ cup plain Greek yogurt (or full-fat plain yogurt)
¼ cup heavy cream (or coconut milk for dairy-free)

Seasoning
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)

Garnish
Dollop of yogurt
Chopped cilantro

Preparing the Spiced Cauliflower Rice

  • Rice 1 medium head cauliflower (about 4 cups) using a food processor or box grater if not already prepared.
  • Heat 1 tablespoon butter or olive oil in a large skillet over medium heat, then add the cauliflower rice.
  • Stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, and salt to taste, mixing well to evenly coat.
  • Cook for about 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
  • Finish with an optional squeeze of lemon juice or sprinkle of fresh cilantro, then set aside and keep warm.

Cooking the Butter Chicken

  • Heat 1 tablespoon butter or oil in a large skillet over medium heat.
  • Add 20 oz boneless, skinless chicken thighs (cut into bite-sized pieces) and cook for about 5–7 minutes until lightly browned and mostly cooked through.
  • Remove the chicken from the pan and set aside.

Building the Sauce

  • In the same skillet, add ½ small finely diced onion and cook for 3–4 minutes until softened.
  • Stir in 2 cloves minced garlic and 2 teaspoons fresh grated ginger (or ½ teaspoon ground ginger), cooking for about 30 seconds until fragrant.
  • Add ¾ cup canned tomato sauce and stir to combine, letting it simmer for a couple of minutes.

Seasoning and Finishing the Sauce

  • Stir in 1 tablespoon garam masala, ½ teaspoon ground turmeric, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon chili powder (adjust to taste), and ½ to ¾ teaspoon salt, mixing well.
  • Reduce the heat to low and stir in ¼ cup plain Greek yogurt and ¼ cup heavy cream (or coconut milk) until smooth and creamy.

Combining and Simmering

  • Return the chicken to the skillet and stir to coat in the sauce.
  • Let it simmer gently for 5–7 minutes until the chicken is fully cooked and the sauce has thickened.
  • Stir in the final 1 tablespoon butter at the end for added richness and a smooth finish.

Serving

  • Serve the butter chicken over the warm spiced cauliflower rice.
  • Finish with a dollop of yogurt and a sprinkle of chopped cilantro for freshness and contrast.

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