Indian Butter Chicken with Cauliflower Rice Swap

Butter chicken, or murgh makhani, traces its roots to 1950s Delhi, where leftover tandoori chicken met a lush tomato-butter gravy. This plate keeps the yogurt-spiced thighs and garam masala warmth, swapping rice for cauliflower to lighten the classic dinner.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 38g protein
• 14g carbs
• 28g fat

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder or paprika
• 1.25 tsp salt
• 3 tbsp butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup tomato puree or crushed tomatoes
• 1/2 cup heavy cream
• 5 cups cauliflower rice
• 1/4 cup fresh cilantro
• 4 lemon wedges

Instructions

1. 1Cut the chicken into 1-inch pieces. In a bowl combine yogurt, half the garam masala, cumin, turmeric, chili powder, and half the salt; add chicken and marinate at least 15 minutes (or up to overnight).
2. 2Melt half the butter in a large deep skillet over medium-high heat. Add the marinated chicken in a single layer and sear 3 to 4 minutes per side until lightly charred and mostly cooked; transfer to a plate.
3. 3In the same skillet melt the remaining butter. Add diced onion and cook 5 to 6 minutes until soft and golden at the edges.
4. 4Stir in garlic and ginger; cook 60 seconds until fragrant. Pour in the tomato puree and remaining spices and salt; simmer 4 to 5 minutes until the sauce darkens and thickens slightly.
5. 5Return the chicken and any juices to the pan. Stir in the heavy cream and simmer gently on medium-low for 8 to 10 minutes until the chicken is tender and the sauce is rich and velvety.
6. 6Meanwhile, heat a separate large nonstick skillet over medium. Add the cauliflower rice with salt and cook 5 to 6 minutes, stirring, until hot and any excess moisture evaporates.
7. 7Taste the butter chicken and adjust salt or a pinch more garam masala if needed. Remove from heat.
8. 8Spoon cauliflower rice into bowls, ladle the butter chicken over the top, and finish with torn cilantro and a squeeze of lemon.
9. 9Serve immediately for a low-carb classic swap that still delivers the full creamy tikka-masala comfort flavor.