Butter Chicken over Cauliflower Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1½ lb boneless skinless chicken breast
  • 2 tbsp tandoori paste
  • 16 oz can whole peeled tomatoes
  • 1 garlic clove
  • 1½ stick butter (12 tbsp)
  • 1⅔ cup heavy cream
  • ½ tsp ground ginger
  • 2 tbsp canned green chili peppers
  • ½ tsp cardamom
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp coriander
  • 1 tsp granulated sugar
  • For the Cauliflower Rice:
  • 1 head cauliflower
  • 1 tbsp water
  • 1 tbsp butter
  • salt & pepper to taste
  • Optional:
  • Naan bread
  1. First in a ziplock bag add your chicken breast & tandoori paste and shake/mix until breasts are coated. Let marinate in fridge for at least an hour (or more!) When chicken is done marinating preheat oven to 350, and on a baking sheet lined with foil add your chicken breast and bake for 25 minutes, flipping over halfway.
  2. While chicken is baking in a food processor add your whole peeled tomatoes, green chili peppers & garlic, blend until smooth. Set aside.
  3. In a deep pan or large pot over low heat add your butter. Melt. Add ginger and continue to heat for another minute.
  4. Add tomato mixture, fresh cream, cardamom, salt, black pepper, coriander & sugar. Turn heat up and bring to a boil then lower to a simmer.
  5. Once chicken is done baking, cut into ½" cubes and add to pot. Continue to simmer for another 20 minutes (this will allow the chicken to blend more in flavor).
  6. Pour chicken over cauliflower rice & optional naan bread.
  7. For the Cauliflower Rice:
  8. Cut cauliflower into small florets and place in food processor. Pulse until rice sized pieces form.
  9. Add to a pan over medium heat with water & butter. Cook for about 8 minutes, covered, stirring occasionally. Salt & Pepper to taste. Serve with butter chicken.
Recipe by My Lavender Blues at https://mylavenderblues.com/butter-chicken-over-cauliflower-rice/