KEY INFO
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free, High-protein
EQUIPMENT NEEDED
- Large skillet or sauté pan
- Sharp knife and cutting board
- Food processor or box grater (for cauliflower)
- Measuring spoons and cups
- Mixing bowls
Simple alternatives:
– Box grater instead of food processor
– Saucepan if you don’t have a large skillet
INGREDIENTS
For the Butter Chicken:
- 1.5 lbs (680g) chicken breast or thighs, cut into chunks
- 1 cup (240ml) heavy cream (coconut cream for dairy-free)
- 3 tbsp butter or ghee
- 2 tbsp tomato paste
- 1/4 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ground)
Spice Blend:
- 2 tsp turmeric powder
- 1 tsp garam masala
- 3/4 tsp chili powder
- 1/2 tsp ground cinnamon
- Salt to taste
For the Cauliflower Rice:
- 1 medium head cauliflower (3 cups riced)
- 2 tbsp butter
- 1/2 tsp salt
Optional Garnishes:
- Fresh cilantro, chopped
- Lemon wedges
- Grated parmesan (adds richness)
METHOD
Step 1: Prep Your Cauliflower Rice
Cut cauliflower into florets.
Pulse in food processor until it resembles rice grains.
Don’t over-process – you want texture, not mush.
Step 2: Make the Cauliflower Rice
Heat 2 tbsp butter in a large pan over medium heat.
Add riced cauliflower and salt.
Sauté for 5-8 minutes, stirring constantly.
Visual cue: Grains should be tender but still have bite.
Remove from heat and set aside.
Step 3: Season the Chicken
Toss chicken chunks with turmeric, garam masala, chili powder, cinnamon, and salt.
Make sure every piece is well-coated.
This is where the flavor magic starts.
Step 4: Build the Sauce Base
Heat 3 tbsp butter in your skillet over medium heat.
Add chopped onion and garlic.
Cook for 2-3 minutes until fragrant and translucent.
Step 5: Cook the Chicken
Add seasoned chicken to the pan.
Sear for 3-5 minutes, stirring occasionally.
Critical temp: Internal temperature should reach 165°F (75°C).
Step 6: Create the Creamy Sauce
Stir in tomato paste, mixing well with the chicken.
Pour in heavy cream slowly, stirring constantly.
Important: Keep heat at medium – don’t let it boil or the cream will curdle.
Simmer covered for 5-10 minutes.
Step 7: Final Touches
Remove lid and let sauce thicken to your liking.
Visual cue: Sauce should coat the chicken and have a silky, orange-red color.
Taste and adjust seasoning.
Step 8: Serve
Spoon butter chicken over warm cauliflower rice.
Garnish with fresh cilantro and a squeeze of lemon.
CRUCIAL TIPS
- Don’t rush the cauliflower rice – overcooking makes it soggy and unappetizing
- Never boil the cream – gentle simmering prevents curdling
- Use chicken thighs for extra richness – higher fat content fits keto macros better
- Taste as you go – spice levels vary, adjust to your preference
Storage & Scaling
Storage:
- Butter chicken keeps in the fridge for up to 10 days
- Freeze portions for up to 2 months
- Cauliflower rice is best fresh but can be refrigerated for 1 day
Scaling:
- Recipe doubles easily – just use a larger pan
- For meal prep, make extra sauce and freeze in portions
Common Mistakes to Avoid:
- Mushy cauliflower from overcooking
- Curdled sauce from too-high heat
- Bland chicken from under-seasoning
Variations That Actually Work
Dairy-Free Version:
Replace heavy cream with coconut cream and use ghee instead of butter.
Extra Rich Version:
Add 2 tbsp grated parmesan to the cauliflower rice while it’s still hot.
Spice It Up:
Add 1/2 minced jalapeño with the garlic for serious heat.
Veggie Boost:
Stir in a handful of spinach during the last minute of cooking.
This keto butter chicken delivers on every level – the sauce is velvety and aromatic, the chicken is tender, and that cauliflower rice actually satisfies your carb cravings.
At roughly 5g net carbs per serving, you can finally enjoy Indian takeaway flavors without the guilt or the macro disaster.
Trust me, your taste buds won’t know the difference, but your waistline definitely will.
