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Creamy Butter Chicken with Cauliflower Rice

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A rich, spiced butter chicken served with roasted cauliflower rice, perfect for a low-carb, comforting meal that comes together in under 40 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream (240 ml)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup tomato puree (240 ml)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 large cauliflower head (about 3 cups riced)
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Rice the cauliflower using a food processor or box grater until you have about 3 cups (300 g). Spread on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt, pepper, and optional garlic powder. Toss to coat and roast for 10-12 minutes, stirring halfway through. Set aside.
  2. While cauliflower roasts, heat 2 tablespoons butter in a large skillet over medium heat. Season chicken thighs with salt and pepper. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. In the same skillet, add remaining 2 tablespoons butter. Once melted, sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
  4. Add tomato puree and cook for 3-4 minutes until sauce thickens slightly.
  5. Stir in garam masala, ground cumin, chili powder, and turmeric. Mix well.
  6. Slowly pour in heavy cream while stirring to create a creamy sauce. Season with salt and black pepper to taste.
  7. Return chicken to skillet, nestle into sauce, and simmer gently for 5 minutes to meld flavors. Add water or broth if sauce is too thick.
  8. Serve roasted cauliflower rice topped with creamy butter chicken. Garnish with chopped cilantro.

Notes

For best texture, use fresh cauliflower or drain frozen riced cauliflower well. To keep dairy-free, substitute heavy cream with canned coconut milk and butter with vegan butter. Avoid overcrowding the pan when cooking chicken to ensure a golden crust. If sauce separates, whisk off heat to restore texture. Adjust spice levels to taste.

Nutrition

Keywords: butter chicken, cauliflower rice, low-carb, keto, Indian recipe, creamy chicken, easy dinner, healthy comfort food

Find it online: https://prismtaste.com/creamy-butter-chicken-with-cauliflower-rice-easy-low-carb-comfort-meal/