Butter Chicken & Cauliflower Rice

Total Time 30 mins
Course Main Course
Servings 4


  • Food processor
  • Large skillet


  • 12 oz Chicken Breast
  • 2 tbsps Olive Oil extra virgin
  • 2 Yellow Onion diced
  • 2 Garlic cloves, minced
  • 2 tbsps Ginger grated
  • 1/4 cup Tomato Paste
  • 2 tsps Paprika
  • 1 tbsp Curry Powder
  • 2 tsps Garam Masala
  • 1 tsp Sea Salt
  • 1 tbsp Chili Powder
  • 1/4 cup Water
  • 1 cup Canned Coconut Milk full fat
  • 1 head Cauliflower
  • 1/2 Lime juiced


  • Dice your chicken into cubes and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt, and chilli powder. Cook for 1 to 2 minutes or until fragrant.
  • Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in the water and loosen the paste.
  • Stir in coconut milk and reduce to simmer for about 5 minutes.
  • Meanwhile, create your cauliflower rice by adding the florets to the foodprocessor. Process until the cauliflower has a rice-like consistency.
  • Squeeze lime juice on cauliflower rice and transfer into a bowl.
  • Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!


Vegan or Budget-Friendly: Skip the chicken breast and replace with chickpeas, lentils or
No coconut milk: Use Greek yogurt instead.
No Cauliflower Rice: Serve over brown rice or quinoa instead.
More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach, or chopped kale. Or serve it with a side salad.
Storage: Refrigerate in an air-tight container for up to 2 - 3 days.