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Butter Chicken with Cauliflower Rice

What are we eating tonight? Low-carb butter chicken with cauliflower rice! Butter chicken is, as the name suggests, an Indian dish with buttery chicken. The chicken is marinated in a spicy yogurt marinade, fried and then cooked in a delicious spicy sauce.

Rice or naan bread is usually served with the curry. We have chosen to replace the rice with cauliflower rice. As a result, the dish contains more vegetables and fewer carbohydrates. Butter chicken is an ideal evening meal for busy weekdays.

You can prepare the curry one or two days in advance. You then only have to heat the curry on the day itself and stir-fry the cauliflower rice.

Tips: With this recipe you can make a delicious Indian curry with cauliflower rice for 4 people. For the curry we have followed the traditional recipe. This means that there are virtually no vegetables in the sauce.

You can add additional vegetables such as bell pepper and carrot to the sauce if desired. I hope you like it! Do you also love Indian recipes?

Check out our other low-carb recipes.

Ingredients

Marinade:

600 gr chicken fillet cubes

125 gr Greek yogurt, 10% fat

2 tsp garam masala

1 tsp turmeric

1 tsp chili powder

1 tsp cumin powder

2 cloves garlic, crushed

1 tbsp fresh ginger, grated

salt and pepper to taste

Curry:

2 tbsp olive oil

2 tbsp ghee or unsalted butter

1 onion

1 clove garlic, crushed

1 tbsp fresh ginger, grated

1 tsp garam masala

400 gr tomato pulp (Mutti)

150 ml whipped cream

1/2 tsp salt or to taste

600 gr cauliflower rice

Preparation method

In a bowl, mix the full-fat yogurt with the marinade herbs, crushed garlic and grated ginger. Add the chicken breast cubes and stir well into the marinade. Place the chicken breast cubes in the refrigerator and let the marinade soak for at least 1 hour.

Heat 2 tbsp olive oil in a large skillet. Remove the chicken breast cubes from the marinade and add the cubes to the pan. Bake the chicken breast cubes for about 4-6 minutes until golden brown. Place the fried chicken breast cubes on a plate and clean the pan.

On a cutting board, cut the onion into small pieces and crush a clove of garlic. Then heat 2 tbsp ghee or butter in the clean frying pan. Add the sliced ‚Äč‚Äčonion and crushed garlic and cook until it begins to brown, about 3 minutes.

Then add the grated ginger and garam masala and fry briefly. Then add the tomato pulp and 1/2 tsp salt to the pan. Lower the heat and let the sauce simmer for 10 minutes. After simmering, add the whipped cream and fried chicken breast cubes to the sauce and simmer for a further 10 minutes, until the chicken is cooked through and the sauce has thickened.

Meanwhile, wok the cauliflower rice in another frying pan for 2-3 minutes. Divide the cauliflower rice and butter chicken between 4 plates and garnish with fresh parsley or coriander. Enjoy your meal!

I hope you like it! Do you also love Indian recipes? Check out our other low-carb recipes.

Nutritional values

Serving Size: 1/4 of the Curry

Calories: 481

Fat: 28.0

Carbs: 11.8

Protein: 42.3

Preparation time: 60

Cooking time: 35

Total time: 95

Servings: 4 servings

Category: Main course

Cuisine: Indian


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