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Butter Chicken with Cauliflower Rice

Butter Chicken is one of my favourite foods. It's rich, creamy, a little spicy and almost compliant in its original form. This recipe swaps cream for coconut yogurt and starchy, carb heavy rice for a cauliflower version.


  • 300g of chicken thigh diced into cubes

  • Salt and pepper

  • 1/2 an onion

  • 3 cloves of garlic crushed

  • 2 tbsp of tomato paste

  • 1/2 Cup coconut yogurt

  • 2 tsp turmeric

  • 2 tsp paprika

  • 2 tsp cumin

  • 2 tsp cardamom

  • 2 tsp Garam masala

  • 2 bay leaves

  • 600g of cauliflower

  • 1 tbsp coconut oil



  1. Place two tsp of coconut oil into a medium hot pan. Once it’s melted add the chicken and brown on all sides. Season with salt and pepper

  2. Add the onion and 2 of the crushed garlic cloves and sauté until translucent

  3. Place the tomato paste and the spices into a bowl and stir together to make a curry paste

  4. Put the curry paste into the pan and stir, use a small amount of water to ensure you get all the curry paste out

  5. Add the coconut yogurt and stir until combined, the butter chicken should be a deep orange colour

  6. Reduce the heat and add the bay leaves

  7. Leave to simmer for 20-30 minutes

  8. In a food processor rice the cauliflower

  9. Put the remaining coconut oil into a medium hot pan 

  10. Add the cauliflower and the garlic to the pan and cook until browned

  11. Remove the bay leaves and serve the butter chicken over the cauliflower rice.

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