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Creamy Keto Butter Chicken Recipe with Easy Cauliflower Rice

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A creamy, low-carb butter chicken paired with cauliflower rice, perfect for keto and low-carb meals. This recipe is quick, easy, and full of rich, buttery flavor without the carb overload.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup full-fat Greek yogurt (plain)
  • 1 tbsp ginger-garlic paste (or finely minced fresh ginger and garlic)
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • Salt, to taste
  • 3 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 cup canned tomato puree (or fresh blended tomatoes)
  • 1/2 cup heavy cream (use coconut cream for dairy-free option)
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 medium head cauliflower, riced (about 4 cups)
  • 1 tbsp olive oil or butter
  • Salt and pepper, to taste
  • Optional: pinch of garlic powder or fresh minced garlic

Instructions

  1. In a large bowl, combine chicken pieces with Greek yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1 hour.
  2. Cut cauliflower into chunks and pulse in a food processor until rice-sized bits form (about 4 cups). Alternatively, grate cauliflower florets by hand. Set aside.
  3. Heat 1 tablespoon butter in a large skillet over medium heat. Add marinated chicken, shaking off excess marinade. Cook 6-8 minutes, turning occasionally, until golden and almost cooked through. Remove and set aside.
  4. In the same skillet, add remaining 2 tablespoons butter. Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant.
  5. Stir in garam masala, cumin, paprika, and salt. Cook spices for 1 minute to toast lightly. Pour in tomato puree and simmer 5-7 minutes until sauce thickens and deepens in color.
  6. Reduce heat to low and slowly stir in heavy cream until sauce is smooth and creamy. Return chicken to skillet, coat with sauce, and simmer 5-7 minutes until chicken is fully cooked (165°F internal temperature) and flavors meld.
  7. Heat olive oil or butter in a medium skillet over medium heat. Add riced cauliflower, season with salt, pepper, and optional garlic powder. Cook 5-7 minutes, stirring frequently, until tender but not mushy.
  8. Serve cauliflower rice on plates, ladle creamy butter chicken over top, and garnish with fresh cilantro. Serve immediately.

Notes

Keep heat moderate when adding cream to avoid curdling. If sauce thickens too much, add a splash of water or broth. Marinate chicken for at least 30 minutes for best flavor and tenderness. Avoid overcrowding the pan when cooking chicken to get a nice sear. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil.

Nutrition

Keywords: keto butter chicken, low carb butter chicken, creamy butter chicken, cauliflower rice, keto dinner, low carb meals, easy keto recipe

Find it online: https://tastypierecipes.com/creamy-keto-butter-chicken-recipe-with-easy-cauliflower-rice-perfect-for-low-carb-meals/