There’s this restaurant across the street from us that has the best Indian food in Logan Square. It’s affordable, full of flavor, and made with real, fresh ingredients. My mouth is watering just thinking about it. My favorite dish on their menu is the Butter Chicken.
Unfortunately, because of our new diet, we’ve cut out white rice. Beyond that, there’s also so much hidden sugar in sauces made at restaurants. We try out best to eat at home as much as possible.
With all of this in mind, we haven’t been to our favorite restaurant in months. Earlier this week, I got the worst craving for Butter Chicken, but didn’t want to stray away from our progress with healthy eating. That’s where this low carb butter chicken was born.
This recipe is relatively simple, flavorful, and will satisfy your craving for Indian food. While cauliflower rice isn’t quite the same as fluffy white rice, it makes a great substitute.
Let’s get started!
Low Carb Butter Chicken
This recipe is relatively simple, flavorful, and will satisfy your craving for Indian food.
- 1 lb chicken breast
- 1 bag frozen cauliflower rice
- 1/2 cup plain greek yogurt
- 1/2 tsp chili powder
- 1 tbsp lime juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1 15 oz can tomato sauce
- 2 tsp minced garlic
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tbsp cilantro flakes
- 2 tbsp butter
Cut chicken into one inch pieces.
In a large bowl, combine greek yogurt, lime juice, and cayenne pepper. Cover and refrigerate for one hour.
Heat butter in a large pan and add marinated chicken. Brown for 4 minutes.
Add tomato sauce, tumeric, garam masala, cumin, ginger, and garlic. Stir well.
Add cauliflower rice and cover. Simmer for ten minutes.
Add the cream, stir well.
Garnish with cilantro and enjoy!