Keto Indian Butter Chicken with Coconut Cream and Cauliflower Rice
"Picture a fragrant Indian kitchen where the rich, buttery sauce of classic butter chicken meets the tropical creaminess of coconut. This keto-friendly twist delivers all the comforting flavors you love—tender chicken simmered in a velvety coconut‑cream sauce spiced with garam masala, turmeric, and a hint of ginger—while keeping carbs at bay. Served over light, fluffy cauliflower rice, each bite offers a perfect balance of high fat, moderate protein, and ultra‑low carbs, making it an ideal dinner for anyone following a low‑carb lifestyle. The secret is using full‑fat coconut cream, which adds depth without the sugar‑laden tomato base, and ricing cauliflower just enough to absorb the aromatic sauce. For the best texture, let the chicken marinate briefly in the spices before searing, then finish it slow‑simmered in the cream. Pair with a simple cucumber raita or a sprinkle of fresh cilantro for extra freshness. This dish not only satisfies cravings for Indian comfort food but also fits seamlessly into your keto plan, delivering satisfying macros and a burst of flavor in every spoonful."
Ingredients
Instructions
In a bowl, toss the chicken pieces with garam masala, turmeric, smoked paprika, chili powder, and salt; let sit 10 minutes.
Heat ghee in a large skillet over medium‑high heat. Add the seasoned chicken and sear until browned, about 4‑5 minutes; remove and set aside.
In the same skillet, add the diced onion and sauté until translucent, 3‑4 minutes. Stir in garlic and ginger; cook 1 minute more.
Add tomato paste and stir, cooking for 2 minutes to deepen flavor.
Return the chicken to the skillet, pour in chicken broth, and bring to a gentle boil. Reduce heat, cover, and simmer 15 minutes until chicken is cooked through.
Stir in coconut cream and heavy cream; simmer uncovered for 5‑7 minutes until the sauce thickens. Adjust salt and pepper as needed.
While the sauce simmers, heat olive oil in a separate pan over medium heat. Add cauliflower rice, season with salt and pepper, and sauté 5‑6 minutes until tender and slightly golden.
Serve the butter chicken over a bed of cauliflower rice, garnish with fresh cilantro.
Gather Ingredients
Step by Step
In a bowl, toss the chicken pieces with garam masala, turmeric, smoked paprika, chili powder, and salt; let sit 10 minutes.
Heat ghee in a large skillet over medium‑high heat. Add the seasoned chicken and sear until browned, about 4‑5 minutes; remove and set aside.
In the same skillet, add the diced onion and sauté until translucent, 3‑4 minutes. Stir in garlic and ginger; cook 1 minute more.
Add tomato paste and stir, cooking for 2 minutes to deepen flavor.
Return the chicken to the skillet, pour in chicken broth, and bring to a gentle boil. Reduce heat, cover, and simmer 15 minutes until chicken is cooked through.
Stir in coconut cream and heavy cream; simmer uncovered for 5‑7 minutes until the sauce thickens. Adjust salt and pepper as needed.
While the sauce simmers, heat olive oil in a separate pan over medium heat. Add cauliflower rice, season with salt and pepper, and sauté 5‑6 minutes until tender and slightly golden.
Serve the butter chicken over a bed of cauliflower rice, garnish with fresh cilantro.