Keto Butter Chicken with Cauliflower Rice

This Keto Butter Chicken with Cauliflower Rice recipe offers a low-carb twist on the classic Indian dish, featuring tender chicken in a creamy, spiced tomato sauce paired with fluffy cauliflower rice.

Course Dinner

Cuisine Indian

Keyword cauliflower rice, Keto Butter Chicken, Keto Dinner, Low Carb Indian Food

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 560kcal

Equipment

Large skillet
Food processor
Measuring cups and spoons
Cutting board
Chef’s knife

Ingredients

For the Butter Chicken:

1.5 pounds chicken breast cut into bite-sized pieces
1 cup heavy cream
¼ cup unsalted butter
½ cup tomato sauce
1 medium onion finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder adjust to taste
2 tablespoons fresh cilantro chopped (for garnish)

For the Cauliflower Rice:

1 large head cauliflower riced (about 4 cups)
2 tablespoons olive oil

Instructions

Season the chicken pieces with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until golden brown on all sides. Remove chicken and set aside.
In the same skillet, add another tablespoon of butter along with the chopped onions. Sauté until they are translucent. Add the garlic and ginger, cooking for another minute until fragrant.
Stir in garam masala, turmeric, cumin, paprika, and chili powder, toasting the spices for about 30 seconds.
Return the chicken to the skillet and add the tomato sauce. Mix well, ensuring the chicken is coated with the sauce and spices. Simmer for 5 minutes.
Lower the heat and stir in the heavy cream and remaining butter. Let the mixture simmer for 10-15 minutes, or until the sauce thickens and the chicken is fully cooked.
Remove from heat and garnish with chopped cilantro.
Pulse the cauliflower florets in a food processor until it resembles the texture of rice.
Heat olive oil in a separate skillet over medium heat. Add the riced cauliflower, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until tender and slightly crispy.

Notes

Adjust chili powder according to your heat preference.

For a thicker sauce, allow the butter chicken to simmer uncovered for a few extra minutes.

If you're short on time, you can use pre-made cauliflower rice available in most grocery stores.

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.

Nutrition