Keto Butter Chicken with Cauliflower Rice in 30 Minutes

Ever since I started my keto journey, I’ve missed the rich, creamy comfort of butter chicken – until I cracked the code for this low-carb version! My Keto Butter Chicken with Cauliflower Rice delivers all the bold flavors of the classic dish without the guilt. I remember the first time I made it for my carb-loving husband – he took one bite and said, “Wait, this is keto? No way!” The secret? Full-fat cream, quality spices, and fresh cauliflower grated just right. It’s become our go-to weeknight meal when we’re craving something indulgent yet totally on-plan. Trust me, you won’t miss the rice one bit when you taste how the cauliflower soaks up that luxurious sauce.

Why You’ll Love This Keto Butter Chicken with Cauliflower Rice

This recipe is my kitchen MVP for so many reasons! Let me tell you why it’ll become your new favorite too:

• Crazy fast – Ready in 30 minutes flat (perfect for those “I’m starving NOW” evenings)
• Flavor bomb – All the rich, spiced goodness of authentic butter chicken
• Keto magic – Just 10g net carbs per serving but tastes totally indulgent
• One-pan wonder – Minimal cleanup (who likes doing dishes anyway?)

Seriously, it checks every box – quick, delicious, and keeps you firmly in ketosis. What’s not to love?

Ingredients for Keto Butter Chicken with Cauliflower Rice

Here’s what you’ll need to make this flavor-packed keto butter chicken – and trust me, every ingredient plays a special role:

• 500g chicken breast, cut into bite-sized cubes (thighs work great too for extra juiciness)
• 2 tbsp butter (the real deal – none of that margarine stuff!)
• 1 medium onion, finely diced (this builds your flavor base)
• 2 garlic cloves, minced (fresh is best, not that jarred nonsense)
• 1 tbsp fresh ginger, grated (pro tip: keep ginger root in your freezer for easy grating)
• 1 tsp each of turmeric, cumin, and coriander (the spice trifecta!)
• 1/2 tsp chili powder (adjust to your heat preference)
• 1/2 cup heavy cream (full-fat only – this is keto, remember?)
• 1 large head cauliflower, grated (about 4 cups – see, we’re making rice the smart way!)
• Salt to taste (I use about 1 tsp, but you do you)

That’s it! Simple, fresh ingredients that transform into something magical. Just wait until you smell these spices toasting in the butter – your kitchen will smell like an Indian restaurant!

Equipment Needed

You probably already have everything you need for this keto butter chicken! Here’s my go-to setup:

• Large skillet (non-stick or cast iron works great)
• Box grater or food processor for the cauliflower rice
• Wooden spoon (my trusty sauce-stirring sidekick)
• Chef’s knife for dicing and mincing

That’s it – no fancy gadgets required. See? I told you this was easy!

How to Make Keto Butter Chicken with Cauliflower Rice

Alright, let’s get cooking! This comes together so fast you’ll barely have time to set the table. I’ll walk you through each step – just follow along and you’ll have restaurant-quality keto butter chicken in no time.

Preparing the Butter Chicken

First, melt that glorious butter in your skillet over medium heat. When it’s just starting to bubble, toss in your diced onion. Cook until they turn translucent – about 3 minutes should do it. Now add the garlic and ginger (stand back a bit – the aroma will hit you like a flavor truck in the best way).

Next, add your chicken cubes. Let them get some color – don’t stir right away! Give them about 2 minutes per side to brown. This builds so much flavor. Once they’re looking golden, sprinkle in all those beautiful spices. Stir constantly for about 1 minute – you’ll know it’s ready when the spices become super fragrant.

Now comes the magic – pour in that heavy cream. Bring it to a gentle simmer (don’t let it boil hard or the cream might break). Let it bubble away for 10 minutes – the sauce will thicken and the chicken will become perfectly tender. If it looks too thick, add a splash of chicken broth. Too thin? Give it another minute. Taste and add more salt if needed.

Making the Cauliflower Rice

While the chicken simmers, let’s tackle the cauliflower rice. Cut the cauliflower into florets (save the stems for stir-fries!). Grate them on the medium holes of your box grater – or pulse in a food processor if you’re short on time. You want rice-sized pieces, not mush.

Heat a dry skillet over medium-high and add the cauliflower. Cook for about 5 minutes, stirring often. You’re looking for it to soften but still have a slight bite – nobody likes soggy “rice”! I like to stop when it’s al dente, about the texture of cooked white rice. Season with a pinch of salt, and you’re golden.

Now just plate it up – fluffy cauliflower rice on the bottom, that luscious butter chicken on top. Maybe sprinkle with fresh cilantro if you’re feeling fancy. Dig in while it’s hot – this is keto comfort food at its absolute best!

Tips for Perfect Keto Butter Chicken with Cauliflower Rice

After making this recipe dozens of times, I’ve picked up some game-changing tricks you’ll love:

• Spice control: New to Indian food? Start with half the chili powder and add more later. My husband likes it fiery, but I keep a milder batch for myself!
• Cream swap: Out of heavy cream? Coconut cream works beautifully and adds a subtle tropical twist.
• No weepy rice: Squeeze grated cauliflower in a clean towel to remove excess water before cooking. Dry pan = fluffy rice!
• Time-saver: Prep double the spice mix and keep it in a jar for next time – just scoop and go!

These little tweaks make all the difference between good and “oh wow, make this every week!” delicious.

Serving Suggestions for Keto Butter Chicken

This dish is a star on its own, but here’s how I like to jazz it up for serving: a sprinkle of fresh cilantro adds brightness, while toasted almond flakes give a nice crunch. If you’re missing naan, try my quick keto flatbread – just mix 1 cup almond flour with 1 egg and pan-fry! A dollop of Greek yogurt cools the heat if you went heavy on the spices.

Storing and Reheating Keto Butter Chicken with Cauliflower Rice

Here’s how to keep your leftovers tasting fresh as day one (because let’s be real – this stuff is too good to waste!): Store the chicken and cauliflower rice separately in airtight containers. They’ll keep beautifully in the fridge for up to 3 days. When reheating, I like to warm the chicken gently in a skillet with a splash of cream to revive the sauce, while the cauliflower rice does best with a quick zap in the microwave or dry sauté to crisp it back up. Pro tip: The flavors actually deepen overnight – lucky you!

Nutritional Information for Keto Butter Chicken with Cauliflower Rice

Here’s the scoop on what you’re eating (because knowledge is power, right?): Each serving of this keto butter chicken with cauliflower rice clocks in at about 350 calories, with 28g protein, 22g fat, and just 10g net carbs (that’s total carbs minus fiber). Keep in mind these are estimates – your exact numbers might vary slightly based on ingredients. But here’s what really matters: it’s packed with flavor while keeping you firmly in fat-burning mode. Now that’s what I call a win-win!

Frequently Asked Questions

I get asked about this keto butter chicken recipe all the time – here are the questions that pop up most often with my tried-and-true answers:

Can I use coconut cream instead of heavy cream?
Absolutely! I do this all the time for a dairy-free version. The coconut adds a lovely subtle sweetness that pairs surprisingly well with the spices. Just make sure to use the thick, creamy part from the top of the can.

Help! I made it too spicy – how can I cool it down?
No worries! Stir in an extra splash of cream or a spoonful of Greek yogurt to tame the heat. Next time, go easy on the chili powder – you can always add more, but you can’t take it out!

Is frozen cauliflower rice okay to use?
Yes, but here’s my trick: thaw it first and squeeze out ALL the water in a clean towel. Frozen cauliflower tends to be extra watery, so this step is crucial for that perfect rice texture. I actually prefer fresh, but frozen works in a pinch!

Can I make this ahead for meal prep?
You bet! The flavors get even better after a day in the fridge. Just store the chicken and cauliflower rice separately – the rice can get soggy if they’re mixed too soon. Reheat gently to keep that creamy texture perfect.

Final Thoughts

There you have it – my foolproof way to enjoy butter chicken without breaking keto! I can’t wait for you to try this recipe and fall in love with it like we did. When you make it, tag me on Instagram – I’d love to see your creations and hear how you made it your own. Happy cooking, keto friends!

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