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Quick & Easy Butter Chicken & Cauliflower Rice
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Quick & Easy Butter Chicken & Cauliflower Rice

Do not be shy about the somewhat lofty list of ingredients - fairly common with most Indian curries thanks to the array of spices. The method is quick & easy. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 6


  • 2 tablespoons ghee, coconut oil or butter
  • 1 large onion, diced
  • 4 fat garlic cloves, minced
  • 1 teaspoon garam marsala
  • 1/2 teasooon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 3 cardamom pods, bruised
  • 1/4 cup tomato paste
  • 1 teaspoon sea salt
  • 2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 1/2 cups heavy cream, or coconut milk
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cilantro leaves (coriander)
  • 1 whole cauliflower, trimmed of leaves & core
  • 2 tablespoons ghee, coconut oil or butter
  • pinch of salt


  • Melt the ghee in a large, deep frying pan over medium heat. Add onion & cook, stirring occasionally, for 5 minutes or until softened. Add garlic & cook for 1 minute or until fragrant. 
  • Add all 8 spices. Cook, stirring, for 1 minute or until fragrant & well combined. Add the tomato paste & cook, stirring, for about 30 seconds to cook the paste a little. 
  • Add salt & chicken; stir to coat in the mixture. Add cream & broth. Stir until combined. Bring chicken to a boil then reduce the heat to a steady simmer - about medium-low. Cook, uncovered, stirring occasionally, for 25 minutes or until chicken is thoroughly cooked & sauce is thickened somewhat. Removed cardamom pods.
  • Add juice & stir until well combined. Garnish with cilantro leaves. 

To make the cauliflower rice:

  • Break cauliflower into florets. Place in a food processor bowl in two batches & process until finely chopped. Melt the ghee in a large frying pan or a wide bottom pot. Add the cauliflower 'rice" & a pinch of salt. Stir to coat the cauliflower in butter. Cook, covered, 4 to 5 minutes or until softened. Serve with the butter chicken.